Name: Herb-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 cup broccoli florets; 1 cup red bell pepper; 1 cup zucchini; 0.5 tbsp olive oil; 1 tbsp almond flour; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 baked with a savory almond-herb crust, served alongside a colorful medley of crisp-tender roasted vegetables.

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NUTRITION

Protein

51.6g

Fat

17.8g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

0.5 tbsp olive oil

1 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a small bowl, whisk together the almond flour, dried oregano, garlic powder, sea salt, and black pepper to create the crust mixture.
3
Place the chicken breast on one side of the prepared baking sheet and lightly brush with a small portion of the olive oil.
4
Press the almond-herb mixture firmly onto the top of the chicken breast until evenly coated.
5
Toss the broccoli florets, chopped bell peppers, and sliced zucchini with the remaining olive oil and spread them in a single layer on the other side of the pan.
6
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.
7
Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure it remains juicy.