Parmesan Chicken with Roasted Broccoli and Potatoes

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

Parmesan Chicken with Roasted Broccoli and Potatoes

YOUR SOLIN GENERATED RECIPE

Parmesan Chicken with Roasted Broccoli and Potatoes

Crispy almond-crusted chicken breast baked until golden and served with tender roasted potatoes and charred broccoli florets for a satisfying crunch.

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NUTRITION

500kcal
Protein
46.6g
Fat
20.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.75 cup cubed yellow potato

1.5 cup broccoli florets

0.5 tbsp extra virgin olive oil

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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

    Place the cubed yellow potato and broccoli florets on one side of the baking sheet, drizzle with olive oil, and sprinkle with half of the salt and pepper.

  • 3

    In a shallow bowl, whisk the egg until smooth; in a second shallow bowl, combine the almond flour, grated parmesan, garlic powder, onion powder, and the remaining salt and pepper.

  • 4

    Dip the chicken breast into the egg wash, allowing any excess to drip off, then press it firmly into the parmesan mixture until it is evenly coated on all sides.

  • 5

    Place the breaded chicken on the other side of the baking sheet and bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

Parmesan Chicken with Roasted Broccoli and Potatoes

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

Parmesan Chicken with Roasted Broccoli and Potatoes

YOUR SOLIN GENERATED RECIPE

Parmesan Chicken with Roasted Broccoli and Potatoes

Crispy almond-crusted chicken breast baked until golden and served with tender roasted potatoes and charred broccoli florets for a satisfying crunch.

NUTRITION

500kcal
Protein
46.6g
Fat
20.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.75 cup cubed yellow potato

1.5 cup broccoli florets

0.5 tbsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Place the cubed yellow potato and broccoli florets on one side of the baking sheet, drizzle with olive oil, and sprinkle with half of the salt and pepper.

  • 3

    In a shallow bowl, whisk the egg until smooth; in a second shallow bowl, combine the almond flour, grated parmesan, garlic powder, onion powder, and the remaining salt and pepper.

  • 4

    Dip the chicken breast into the egg wash, allowing any excess to drip off, then press it firmly into the parmesan mixture until it is evenly coated on all sides.

  • 5

    Place the breaded chicken on the other side of the baking sheet and bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.