Name: Herb-Crusted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 large Egg; 2.5 tbsp Almond flour; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Broccoli florets; 1 medium Carrot; 0.5 tbsp Extra virgin olive oil

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

Herb-Crusted Chicken with Roasted Vegetables

Tender chicken breast coated in a fragrant almond-herb crust and baked alongside a colorful medley of crisp-tender roasted vegetables.

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NUTRITION

Protein

40.2g

Fat

24.1g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 large Egg

2.5 tbsp Almond flour

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Carrot

0.5 tbsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, dried oregano, dried thyme, garlic powder, sea salt, and black pepper.
3
Dip the chicken breast into the whisked egg, allowing any excess to drip off, then dredge it in the almond flour mixture until thoroughly and evenly coated.
4
Place the breaded chicken on one side of the prepared baking sheet.
5
On the other side of the sheet, toss the broccoli florets and sliced carrots with the extra virgin olive oil and a small pinch of salt.
6
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden-brown and tender.