YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cobb with Fresh Herbs
Savor a modern twist on the classic Cobb salad featuring a perfectly crispy almond-flour coated chicken breast, complemented by a fresh hard-boiled egg, creamy avocado slices, juicy cherry tomatoes, and vibrant mixed greens, all enhanced with fragrant fresh herbs to create a delightful balance of textures and flavors.
INGREDIENTS
4 oz Chicken Breast Fillet
1 tbsp Almond Flour
1 large Egg
1/2 Avocado
5 Cherry Tomatoes
1 cup Mixed Greens
2 tbsp Fresh Herbs (Basil & Cilantro)
1 tsp Olive Oil
PREPARATION
Season the chicken breast with salt and pepper. Lightly coat it with almond flour, pressing gently to adhere.
Heat olive oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for about 4-5 minutes per side until golden and crispy, and the internal temperature reaches 165°F.
While the chicken cooks, boil the egg until hard-boiled (about 9-10 minutes), then cool in an ice bath and peel.
Slice the cooked chicken into strips. Halve the boiled egg and slice the avocado.
In a bowl, combine the mixed greens, cherry tomatoes, sliced avocado, and fresh herbs.
Top the salad with the crispy chicken strips and egg halves, then drizzle with a little extra olive oil if desired to finish.
Serve immediately and enjoy the burst of fresh flavors paired with the crispy, savory chicken.