Name: Herb-Crusted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tbsp Almond flour; 1 tsp Dried oregano; 1 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Extra virgin olive oil; 1 cup Broccoli florets; 1 cup Red bell pepper strips

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 roasted with a fragrant almond-herb crust alongside a vibrant medley of charred broccoli and sweet bell peppers.

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NUTRITION

Protein

53.6g

Fat

24.7g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Almond flour

1 tsp Dried oregano

1 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper strips

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a small shallow bowl, whisk together the almond flour, dried oregano, dried thyme, garlic powder, sea salt, and black pepper.
3
Pat the chicken breast dry with a paper towel, then brush it with half of the extra virgin olive oil.
4
Press the chicken into the almond-herb mixture until evenly coated on all sides.
5
Toss the broccoli florets and red bell pepper strips with the remaining olive oil and a pinch of salt in a mixing bowl.
6
Arrange the herb-crusted chicken and the vegetables in a single layer on the prepared baking sheet.
7
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.
8
Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.