Name: Crispy Baked Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tbsp almond flour; 1 tbsp olive oil; 1 cup broccoli; 1 medium bell pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Baked Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken and Roasted Vegetables

Baked chicken breasts coated in a savory almond flour crust and served alongside a colorful medley of crisp-tender roasted vegetables.

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NUTRITION

Protein

50.4g

Fat

27.3g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 tbsp olive oil

1 cup broccoli

1 medium bell pepper

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a shallow bowl, whisk together the almond flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
3
Cut the chicken breast into even 1-inch strips and press each piece firmly into the almond flour mixture until thoroughly coated.
4
Wash and chop the broccoli into small florets and slice the bell pepper into thin strips, then toss them with olive oil directly on the baking sheet.
5
Arrange the breaded chicken strips on the other half of the baking sheet, making sure they are in a single layer with space between them.
6
Bake for 18 to 22 minutes, flipping the chicken halfway through, until the coating is golden and the vegetables are tender.