Herb-Crusted Chicken and Fresh Garden Greens

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

Herb-Crusted Chicken and Fresh Garden Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Fresh Garden Greens

Savor a vibrant plate featuring succulent herb-crusted chicken paired with a refreshing salad of mixed garden greens, ripe tomatoes, crisp cucumbers, and a side of fluffy quinoa. This dish harmonizes aromatic herbs with lean protein, making it an ideal, balanced choice for any meal.

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NUTRITION

348kcal
Protein
38.4g
Fat
9.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Salad Greens

1 medium Tomato

1 half Cucumber

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. In a small bowl, mix the fresh herbs with the olive oil, and season with salt and pepper.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, prepare the salad by tossing mixed greens, sliced tomato, and cucumber in a bowl.

  • 6

    Warm the cooked quinoa if desired, or serve it chilled alongside the salad.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 8

    Arrange sliced chicken over the garden greens and quinoa, drizzle with any remaining herb dressing, and serve immediately.

Herb-Crusted Chicken and Fresh Garden Greens

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

Herb-Crusted Chicken and Fresh Garden Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Fresh Garden Greens

Savor a vibrant plate featuring succulent herb-crusted chicken paired with a refreshing salad of mixed garden greens, ripe tomatoes, crisp cucumbers, and a side of fluffy quinoa. This dish harmonizes aromatic herbs with lean protein, making it an ideal, balanced choice for any meal.

NUTRITION

348kcal
Protein
38.4g
Fat
9.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Salad Greens

1 medium Tomato

1 half Cucumber

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry. In a small bowl, mix the fresh herbs with the olive oil, and season with salt and pepper.

  • 3

    Coat the chicken breast evenly with the herb mixture.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, prepare the salad by tossing mixed greens, sliced tomato, and cucumber in a bowl.

  • 6

    Warm the cooked quinoa if desired, or serve it chilled alongside the salad.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 8

    Arrange sliced chicken over the garden greens and quinoa, drizzle with any remaining herb dressing, and serve immediately.