YOUR SOLIN GENERATED RECIPE
Golden Herb-Crusted Chicken with Roasted Vegetables
Baked chicken breast featuring a fragrant almond-herb crust, served alongside roasted sweet potatoes and crisp-tender broccoli florets.
INGREDIENTS
5 oz Chicken breast
0.5 cup Sweet potato
1 cup Broccoli
0.75 tbsp Olive oil
1 tbsp Almond flour
0.5 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with 0.25 tablespoons of olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 10 minutes to give them a head start.
While potatoes roast, combine the almond flour, dried oregano, garlic powder, salt, and pepper in a shallow dish.
Brush the chicken breast with 0.25 tablespoons of olive oil and press the almond-herb mixture firmly onto the top of the meat.
Remove the baking sheet from the oven, move the potatoes to one side, and add the chicken and broccoli florets.
Drizzle the remaining 0.25 tablespoons of olive oil over the broccoli and bake everything for another 15-20 minutes until the chicken is cooked through.