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 and colorful twist on the classic Cobb salad with lightly breaded chicken, fresh mixed greens, cherry tomatoes, creamy avocado, and a zesty touch of fresh herbs. This dish offers a dynamic medley of textures and flavors, balancing crispy, savory chicken with refreshing garden produce and a hint of nutty crunch.

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NUTRITION

341kcal
Protein
42.9g
Fat
16.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

2 cups Mixed Salad Greens

1 cup halved Cherry Tomatoes

1/4 Avocado (quartered)

2 large Egg Whites

1 tbsp Almond Flour

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley and Basil, chopped)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Lightly coat the skillet with cooking spray if desired.

  • 2

    In a bowl, whisk the egg whites. Dip the chicken breast in the egg whites and then coat evenly with almond flour.

  • 3

    Place the coated chicken in the skillet and cook for about 4-5 minutes on each side until crispy and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, assemble the salad by placing mixed greens in a bowl. Add halved cherry tomatoes and gently toss in the fresh chopped herbs.

  • 5

    Slice the cooked chicken into strips and arrange on top of the salad. Add the quartered avocado on the side.

  • 6

    Drizzle olive oil over the salad and chicken for a light finishing touch. 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 and colorful twist on the classic Cobb salad with lightly breaded chicken, fresh mixed greens, cherry tomatoes, creamy avocado, and a zesty touch of fresh herbs. This dish offers a dynamic medley of textures and flavors, balancing crispy, savory chicken with refreshing garden produce and a hint of nutty crunch.

NUTRITION

341kcal
Protein
42.9g
Fat
16.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

2 cups Mixed Salad Greens

1 cup halved Cherry Tomatoes

1/4 Avocado (quartered)

2 large Egg Whites

1 tbsp Almond Flour

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley and Basil, chopped)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Lightly coat the skillet with cooking spray if desired.

  • 2

    In a bowl, whisk the egg whites. Dip the chicken breast in the egg whites and then coat evenly with almond flour.

  • 3

    Place the coated chicken in the skillet and cook for about 4-5 minutes on each side until crispy and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, assemble the salad by placing mixed greens in a bowl. Add halved cherry tomatoes and gently toss in the fresh chopped herbs.

  • 5

    Slice the cooked chicken into strips and arrange on top of the salad. Add the quartered avocado on the side.

  • 6

    Drizzle olive oil over the salad and chicken for a light finishing touch. Serve immediately.