Crispy Pan-Seared Chicken Cutlets with Herb Rice

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

Crispy Pan-Seared Chicken Cutlets with Herb Rice

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Cutlets with Herb Rice

Enjoy tender chicken cutlets lightly coated in almond flour for a satisfying crisp, paired with fragrant herb-infused brown rice. This balanced dish delivers a delightful crunch and fresh, aromatic flavors perfect for a wholesome dinner.

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NUTRITION

477kcal
Protein
39.8g
Fat
23.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Cutlet (142g)

1/4 cup Almond Flour (28g)

1 teaspoon Olive Oil (4.5g)

1/2 cup Cooked Brown Rice (100g)

2 tablespoons Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat dry the chicken cutlets with a paper towel and season both sides with salt and pepper.

  • 2

    Place the almond flour on a shallow plate. Dredge each chicken cutlet in the almond flour, ensuring an even, light coating.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken cutlets to the pan.

  • 4

    Sear the chicken for about 4-5 minutes on each side until golden brown and crispy, and the internal temperature reaches at least 165°F.

  • 5

    In a separate bowl, mix the cooked brown rice with the fresh mixed herbs and a pinch of salt and pepper.

  • 6

    Plate the herb rice as a base and top with the crispy chicken cutlet. Garnish with a little extra herb if desired and serve immediately.

Crispy Pan-Seared Chicken Cutlets with Herb Rice

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

Crispy Pan-Seared Chicken Cutlets with Herb Rice

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Cutlets with Herb Rice

Enjoy tender chicken cutlets lightly coated in almond flour for a satisfying crisp, paired with fragrant herb-infused brown rice. This balanced dish delivers a delightful crunch and fresh, aromatic flavors perfect for a wholesome dinner.

NUTRITION

477kcal
Protein
39.8g
Fat
23.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Cutlet (142g)

1/4 cup Almond Flour (28g)

1 teaspoon Olive Oil (4.5g)

1/2 cup Cooked Brown Rice (100g)

2 tablespoons Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat dry the chicken cutlets with a paper towel and season both sides with salt and pepper.

  • 2

    Place the almond flour on a shallow plate. Dredge each chicken cutlet in the almond flour, ensuring an even, light coating.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken cutlets to the pan.

  • 4

    Sear the chicken for about 4-5 minutes on each side until golden brown and crispy, and the internal temperature reaches at least 165°F.

  • 5

    In a separate bowl, mix the cooked brown rice with the fresh mixed herbs and a pinch of salt and pepper.

  • 6

    Plate the herb rice as a base and top with the crispy chicken cutlet. Garnish with a little extra herb if desired and serve immediately.