Crispy Chicken Cobb with Fresh Herbs

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

Crispy Chicken Cobb with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cobb with Fresh Herbs

Enjoy a crisp, savory twist on the classic Cobb salad. This dish features a lightly almond flour-crusted chicken breast baked to perfection, layered atop a refreshing mix of greens, cherry tomatoes, and avocado, all accented with freshly chopped herbs and a squeeze of lemon for brightness.

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NUTRITION

401kcal
Protein
38.3g
Fat
22.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 tablespoons Almond Flour

1 large Egg

1 cup Mixed Salad Greens

1 quarter Avocado

1 serving Cherry Tomatoes

2 tablespoons Fresh Herbs (Parsley & Basil)

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, whisk the egg. In another dish, combine almond flour, a pinch of salt, pepper, and chopped fresh herbs.

  • 3

    Dip the chicken breast in the egg, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on a baking tray lined with parchment paper and bake for 20-25 minutes until crispy and cooked through.

  • 5

    While the chicken is baking, combine the mixed salad greens, sliced cherry tomatoes, and diced avocado in a bowl.

  • 6

    Drizzle with lemon juice, and season lightly with salt and pepper. Toss to combine.

  • 7

    Slice the crispy chicken breast and arrange on top of the salad.

  • 8

    Garnish with additional fresh herbs if desired and serve immediately.

Crispy Chicken Cobb with Fresh Herbs

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

Crispy Chicken Cobb with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Cobb with Fresh Herbs

Enjoy a crisp, savory twist on the classic Cobb salad. This dish features a lightly almond flour-crusted chicken breast baked to perfection, layered atop a refreshing mix of greens, cherry tomatoes, and avocado, all accented with freshly chopped herbs and a squeeze of lemon for brightness.

NUTRITION

401kcal
Protein
38.3g
Fat
22.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 tablespoons Almond Flour

1 large Egg

1 cup Mixed Salad Greens

1 quarter Avocado

1 serving Cherry Tomatoes

2 tablespoons Fresh Herbs (Parsley & Basil)

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, whisk the egg. In another dish, combine almond flour, a pinch of salt, pepper, and chopped fresh herbs.

  • 3

    Dip the chicken breast in the egg, then coat evenly with the almond flour mixture.

  • 4

    Place the coated chicken breast on a baking tray lined with parchment paper and bake for 20-25 minutes until crispy and cooked through.

  • 5

    While the chicken is baking, combine the mixed salad greens, sliced cherry tomatoes, and diced avocado in a bowl.

  • 6

    Drizzle with lemon juice, and season lightly with salt and pepper. Toss to combine.

  • 7

    Slice the crispy chicken breast and arrange on top of the salad.

  • 8

    Garnish with additional fresh herbs if desired and serve immediately.