Name: Baked Chicken Tenders with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast tenders; 2 tbsp almond flour; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 1 tsp dried oregano

Baked Chicken Tenders 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

Baked Chicken Tenders with Roasted Vegetables

Baked almond-crusted chicken tenders served with roasted broccoli and bell peppers for a clean, nutrient-dense meal that offers a satisfying crunch.

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NUTRITION

Protein

44.2g

Fat

17.9g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast tenders

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a shallow bowl, whisk together almond flour, garlic powder, smoked paprika, sea salt, and black pepper.
3
Pat chicken tenders dry and dredge each piece in the almond flour mixture until evenly coated, pressing firmly to adhere.
4
Place the coated chicken on one side of the prepared baking sheet.
5
On the other side, toss the broccoli florets and sliced red bell pepper with olive oil and dried oregano.
6
Spread the vegetables into a single layer, ensuring they are not overcrowded to allow for even roasting.
7
Bake for 15-18 minutes, flipping the chicken halfway through, until the chicken is cooked through and the vegetables are tender-crisp.