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 vibrant twist on the classic Cobb salad with a crispy chicken breast, perfectly paired with a tender hard-boiled egg, ripe avocado, and a medley of fresh greens and cherry tomatoes. Finished with a drizzle of olive oil and a splash of lemon, this dish is both satisfying and refreshingly light.

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NUTRITION

410kcal
Protein
41.6g
Fat
18.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, skinless

1 tablespoon Whole Wheat Breadcrumbs

1 large Egg

1 quarter Avocado

2 cups Mixed Greens (Spinach and Arugula)

1 serving Cherry Tomatoes

1/2 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley, Basil, Chives)

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Lightly coat the chicken breast with whole wheat breadcrumbs for a crispy texture.

  • 2

    Cook the chicken breast for about 4-5 minutes per side until golden and crispy, ensuring the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare a hard-boiled egg by placing it in boiling water for 9-10 minutes, then cool under running water and peel.

  • 4

    In a large bowl, combine mixed greens, halved cherry tomatoes, diced avocado, and finely chopped fresh herbs.

  • 5

    Slice the cooked chicken breast and the hard-boiled egg, then add to the salad.

  • 6

    Drizzle with olive oil and a squeeze of lemon juice, tossing gently to combine all flavors before serving.

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 vibrant twist on the classic Cobb salad with a crispy chicken breast, perfectly paired with a tender hard-boiled egg, ripe avocado, and a medley of fresh greens and cherry tomatoes. Finished with a drizzle of olive oil and a splash of lemon, this dish is both satisfying and refreshingly light.

NUTRITION

410kcal
Protein
41.6g
Fat
18.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, skinless

1 tablespoon Whole Wheat Breadcrumbs

1 large Egg

1 quarter Avocado

2 cups Mixed Greens (Spinach and Arugula)

1 serving Cherry Tomatoes

1/2 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley, Basil, Chives)

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Lightly coat the chicken breast with whole wheat breadcrumbs for a crispy texture.

  • 2

    Cook the chicken breast for about 4-5 minutes per side until golden and crispy, ensuring the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare a hard-boiled egg by placing it in boiling water for 9-10 minutes, then cool under running water and peel.

  • 4

    In a large bowl, combine mixed greens, halved cherry tomatoes, diced avocado, and finely chopped fresh herbs.

  • 5

    Slice the cooked chicken breast and the hard-boiled egg, then add to the salad.

  • 6

    Drizzle with olive oil and a squeeze of lemon juice, tossing gently to combine all flavors before serving.