Name: Golden Herb-Crusted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 2 tbsp Almond flour; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.75 tbsp Extra virgin olive oil; 1 cup Broccoli florets; 1 cup Sliced red bell pepper; 0.5 cup Sliced carrots

Golden Herb-Crusted Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Golden Herb-Crusted Chicken with Roasted Vegetables

Oven-roasted chicken breast coated in a fragrant almond-herb crust, served alongside a vibrant medley of crisp-tender broccoli, peppers, and carrots.

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NUTRITION

Protein

44.1g

Fat

21.1g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Almond flour

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Sliced red bell pepper

0.5 cup Sliced carrots

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
In a shallow bowl, whisk together the almond flour, dried oregano, garlic powder, sea salt, and black pepper until well combined.
3
Pat the chicken breast dry with a paper towel, then press it firmly into the almond flour mixture until both sides are thoroughly and evenly coated.
4
Place the broccoli florets, sliced bell peppers, and sliced carrots onto the baking sheet.
5
Drizzle the vegetables with the extra virgin olive oil and toss them well to ensure every piece is lightly coated.
6
Nestle the herb-crusted chicken onto the baking sheet among the vegetables and bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.