Name: Almond Flour Chicken Breast with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 2 tbsp almond flour; 0.5 tsp garlic salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tbsp olive oil; 1 cup zucchini; 1 cup red bell pepper

Almond Flour Chicken Breast 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

Almond Flour Chicken Breast with Roasted Vegetables

Pan-seared chicken breast coated in a nutty almond crust served alongside vibrant roasted zucchini and bell peppers for a crisp and satisfying finish.

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NUTRITION

Protein

59.8g

Fat

28.3g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

2 tbsp almond flour

0.5 tsp garlic salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Slice the zucchini into rounds and the red bell pepper into strips.
3
In a shallow bowl, combine the almond flour, garlic salt, black pepper, and smoked paprika.
4
Dredge the chicken breast in the almond flour mixture until evenly coated on both sides.
5
Heat olive oil in a large oven-safe skillet over medium-high heat.
6
Sear the chicken for 3 minutes per side until the almond crust is golden brown.
7
Arrange the sliced zucchini and bell peppers around the chicken in the same skillet.
8
Transfer the skillet to the oven and roast for 12-15 minutes until the chicken is cooked through and vegetables are tender.