Name: Sourdough 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; 1 slice Sourdough bread; 1 tbsp Extra virgin olive oil; 1 tbsp Dijon mustard; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sourdough 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

Sourdough Crusted Chicken with Roasted Vegetables

Tender chicken breast coated in a crunchy sourdough crust and baked alongside a vibrant medley of roasted broccoli and bell peppers.

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NUTRITION

Protein

52.0g

Fat

21.4g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 slice Sourdough bread

1 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the sourdough bread slice into a food processor and pulse until it reaches a coarse, crumb-like consistency.
3
Brush the chicken breast evenly with the Dijon mustard, then press it firmly into the sourdough crumbs until the surface is fully coated.
4
In a medium bowl, toss the broccoli florets and sliced bell peppers with the olive oil, garlic powder, onion powder, sea salt, and black pepper.
5
Arrange the crusted chicken and the seasoned vegetables in a single layer on the prepared baking sheet.
6
Bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the sourdough crust is golden and crisp.