Herb-Crusted Chicken with Citrus Mixed Greens

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

Herb-Crusted Chicken with Citrus Mixed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Citrus Mixed Greens

Savor a delightfully crisp herb-crusted chicken paired with a bright, refreshing citrus mixed greens salad, enhanced with a hint of quinoa for extra texture and nourishment. This dish balances the hearty warmth of chicken with the zesty, invigorating flavor of citrus, making it a perfect meal for any time of day.

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NUTRITION

372kcal
Protein
38.7g
Fat
10.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 medium Orange (segmented)

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Combine the fresh herbs with a drizzle of olive oil and rub evenly over the chicken breast to create a flavorful crust.

  • 4

    Place the chicken on a baking sheet and roast in the preheated oven for about 18-20 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, prepare the salad by tossing the mixed greens with the citrus segments from a halved orange and the cooked quinoa.

  • 6

    Drizzle a little extra olive oil over the salad if desired, and season lightly with salt and pepper.

  • 7

    Once the chicken is done, allow it to rest for 5 minutes, then slice it into strips.

  • 8

    Top the salad with the sliced herb-crusted chicken and serve immediately.

Herb-Crusted Chicken with Citrus Mixed Greens

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

Herb-Crusted Chicken with Citrus Mixed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Citrus Mixed Greens

Savor a delightfully crisp herb-crusted chicken paired with a bright, refreshing citrus mixed greens salad, enhanced with a hint of quinoa for extra texture and nourishment. This dish balances the hearty warmth of chicken with the zesty, invigorating flavor of citrus, making it a perfect meal for any time of day.

NUTRITION

372kcal
Protein
38.7g
Fat
10.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 medium Orange (segmented)

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Combine the fresh herbs with a drizzle of olive oil and rub evenly over the chicken breast to create a flavorful crust.

  • 4

    Place the chicken on a baking sheet and roast in the preheated oven for about 18-20 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, prepare the salad by tossing the mixed greens with the citrus segments from a halved orange and the cooked quinoa.

  • 6

    Drizzle a little extra olive oil over the salad if desired, and season lightly with salt and pepper.

  • 7

    Once the chicken is done, allow it to rest for 5 minutes, then slice it into strips.

  • 8

    Top the salad with the sliced herb-crusted chicken and serve immediately.