Name: Golden Herb-Crusted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 cup brussels sprouts; 0.75 cup carrots; 0.75 tbsp olive oil; 1.5 tbsp almond meal; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp lemon zest

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

Tender chicken breast baked with a fragrant almond-herb crust alongside caramelized brussels sprouts and carrots for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

49.8g

Fat

22g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup brussels sprouts

0.75 cup carrots

0.75 tbsp olive oil

1.5 tbsp almond meal

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

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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
Trim and halve the brussels sprouts and slice the carrots into 1/2-inch rounds.
3
Toss the vegetables on the baking sheet with 0.5 tbsp of olive oil and half of the salt and pepper.
4
In a small shallow bowl, stir together the almond meal, dried thyme, garlic powder, lemon zest, and the remaining salt and pepper.
5
Brush the chicken breast with the remaining 0.25 tbsp of olive oil, then press the almond meal mixture onto the top of the chicken to create an even crust.
6
Move the vegetables to the sides of the pan and place the chicken in the center.
7
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.