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 Dijon mustard; 0.5 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

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 crunchy sourdough crumbs and baked alongside a vibrant medley of herb-roasted garden vegetables.

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NUTRITION

Protein

51.8g

Fat

15.4g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 slice sourdough bread

1 tbsp Dijon mustard

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toast the sourdough slice until very dry, then pulse in a food processor or grate into fine crumbs.
3
In a small bowl, mix the sourdough crumbs with half of the garlic powder, salt, and pepper.
4
Chop the broccoli, bell pepper, and zucchini into bite-sized pieces and toss with olive oil and the remaining seasonings.
5
Brush the chicken breast evenly with Dijon mustard, then press firmly into the sourdough crumb mixture to coat all sides.
6
Place the chicken and vegetables on the prepared baking sheet in a single layer.
7
Bake for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the crust is golden brown.