Name: Parmesan 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; 2 tbsp grated parmesan cheese; 1 tbsp almond flour; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 1 cup red bell pepper strips; 0.5 tsp garlic powder

Parmesan 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

Parmesan Herb-Crusted Chicken with Roasted Vegetables

Tender chicken breast baked with a savory parmesan-herb crust, served alongside vibrant roasted broccoli and bell peppers for a satisfying crunch.

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NUTRITION

Protein

53.3g

Fat

26.9g

Carbs

18.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp grated parmesan cheese

1 tbsp almond flour

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper strips

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a small shallow bowl, stir together the grated parmesan, almond flour, dried oregano, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and brush the top with half of the olive oil.
4
Press the parmesan-herb mixture firmly onto the top of the chicken breast until it is evenly coated.
5
On the other side of the baking sheet, toss the broccoli florets and bell pepper strips with the remaining olive oil and garlic powder.
6
Spread the vegetables out in a single layer to ensure they roast evenly rather than steam.
7
Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.