Sourdough Crusted Chicken with Roasted Vegetables

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

Sourdough Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sourdough Crusted Chicken with Roasted Vegetables

Crispy sourdough-crusted chicken breast baked until golden brown and served alongside a medley of tender roasted broccoli and sweet bell peppers.

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NUTRITION

481kcal
Protein
53.7g
Fat
17.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 slice sourdough bread

0.5 large egg

0.5 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

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 your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the sourdough bread slice in a food processor and pulse until it transforms into fine, airy crumbs.

  • 3

    In a shallow bowl, whisk the half egg until smooth; in a separate shallow dish, combine the sourdough crumbs with half of the salt, pepper, garlic powder, and oregano.

  • 4

    Season the chicken breast with the remaining spices, then dip it into the egg wash, followed by the sourdough mixture, pressing firmly to ensure an even coating.

  • 5

    Place the crusted chicken on one side of the prepared baking sheet.

  • 6

    On the other side of the sheet, toss the broccoli florets and sliced bell peppers with the olive oil and a pinch of salt.

  • 7

    Bake for 20 to 25 minutes, or until the chicken is cooked through and the crust is beautifully golden and crispy.

  • 8

    Let the chicken rest for 3 minutes before serving alongside the roasted vegetables.

Sourdough Crusted Chicken with Roasted Vegetables

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

Sourdough Crusted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sourdough Crusted Chicken with Roasted Vegetables

Crispy sourdough-crusted chicken breast baked until golden brown and served alongside a medley of tender roasted broccoli and sweet bell peppers.

NUTRITION

481kcal
Protein
53.7g
Fat
17.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 slice sourdough bread

0.5 large egg

0.5 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the sourdough bread slice in a food processor and pulse until it transforms into fine, airy crumbs.

  • 3

    In a shallow bowl, whisk the half egg until smooth; in a separate shallow dish, combine the sourdough crumbs with half of the salt, pepper, garlic powder, and oregano.

  • 4

    Season the chicken breast with the remaining spices, then dip it into the egg wash, followed by the sourdough mixture, pressing firmly to ensure an even coating.

  • 5

    Place the crusted chicken on one side of the prepared baking sheet.

  • 6

    On the other side of the sheet, toss the broccoli florets and sliced bell peppers with the olive oil and a pinch of salt.

  • 7

    Bake for 20 to 25 minutes, or until the chicken is cooked through and the crust is beautifully golden and crispy.

  • 8

    Let the chicken rest for 3 minutes before serving alongside the roasted vegetables.