Crispy Chicken with Roasted Brussel Sprouts and Broccoli

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

Crispy Chicken with Roasted Brussel Sprouts and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chicken with Roasted Brussel Sprouts and Broccoli

Oven-roasted chicken breast coated in a savory almond-parmesan crust, served with a medley of charred broccoli and tender Brussels sprouts.

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NUTRITION

474kcal
Protein
45.5g
Fat
26.1g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Broccoli florets

1 cup Brussels Sprouts

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Almond Flour

1 tablespoon Grated Parmesan Cheese

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the ends off the Brussels sprouts and slice them in half, then chop the broccoli into bite-sized florets.

  • 3

    In a shallow bowl, whisk together the almond flour, grated parmesan, dried oregano, and a pinch of salt and pepper.

  • 4

    Brush the chicken breast with one teaspoon of the olive oil and press it firmly into the almond flour mixture until evenly coated on both sides.

  • 5

    Place the Brussels sprouts and broccoli on the baking sheet, toss with the remaining olive oil and a pinch of salt, and spread them into a single layer.

  • 6

    Nestle the coated chicken breast onto the baking sheet with the vegetables.

  • 7

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and charred.

Crispy Chicken with Roasted Brussel Sprouts and Broccoli

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

Crispy Chicken with Roasted Brussel Sprouts and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chicken with Roasted Brussel Sprouts and Broccoli

Oven-roasted chicken breast coated in a savory almond-parmesan crust, served with a medley of charred broccoli and tender Brussels sprouts.

NUTRITION

474kcal
Protein
45.5g
Fat
26.1g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Broccoli florets

1 cup Brussels Sprouts

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Almond Flour

1 tablespoon Grated Parmesan Cheese

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the ends off the Brussels sprouts and slice them in half, then chop the broccoli into bite-sized florets.

  • 3

    In a shallow bowl, whisk together the almond flour, grated parmesan, dried oregano, and a pinch of salt and pepper.

  • 4

    Brush the chicken breast with one teaspoon of the olive oil and press it firmly into the almond flour mixture until evenly coated on both sides.

  • 5

    Place the Brussels sprouts and broccoli on the baking sheet, toss with the remaining olive oil and a pinch of salt, and spread them into a single layer.

  • 6

    Nestle the coated chicken breast onto the baking sheet with the vegetables.

  • 7

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and charred.