Baked Herb-Crusted Chicken and Vegetables

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

Baked Herb-Crusted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Herb-Crusted Chicken and Vegetables

Tender chicken breast baked with a fragrant almond and herb crust, served alongside vibrant steamed broccoli and roasted carrots for a satisfying, oil-free meal.

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NUTRITION

465kcal
Protein
57.2g
Fat
14.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 tbsp Almond flour

1 tbsp Dijon mustard

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Broccoli florets

1 cup Sliced carrots

1 tbsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking without using oil.

  • 2

    In a shallow bowl, whisk together the almond flour, dried thyme, dried rosemary, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Brush the chicken breast evenly on all sides with the Dijon mustard, then dredge it through the almond-herb mixture, pressing firmly to adhere.

  • 4

    Arrange the herb-crusted chicken on one side of the baking sheet and place the broccoli florets and sliced carrots on the other side.

  • 5

    Drizzle the lemon juice over the vegetables and lightly season them with a pinch of salt and pepper to help them steam and soften in the oven.

  • 6

    Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

Baked Herb-Crusted Chicken and Vegetables

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

Baked Herb-Crusted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Herb-Crusted Chicken and Vegetables

Tender chicken breast baked with a fragrant almond and herb crust, served alongside vibrant steamed broccoli and roasted carrots for a satisfying, oil-free meal.

NUTRITION

465kcal
Protein
57.2g
Fat
14.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 tbsp Almond flour

1 tbsp Dijon mustard

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Broccoli florets

1 cup Sliced carrots

1 tbsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking without using oil.

  • 2

    In a shallow bowl, whisk together the almond flour, dried thyme, dried rosemary, garlic powder, onion powder, sea salt, and black pepper.

  • 3

    Brush the chicken breast evenly on all sides with the Dijon mustard, then dredge it through the almond-herb mixture, pressing firmly to adhere.

  • 4

    Arrange the herb-crusted chicken on one side of the baking sheet and place the broccoli florets and sliced carrots on the other side.

  • 5

    Drizzle the lemon juice over the vegetables and lightly season them with a pinch of salt and pepper to help them steam and soften in the oven.

  • 6

    Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.