Crispy Herb-Crusted Chicken Cutlet with Lemon Garlic Rice

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

Crispy Herb-Crusted Chicken Cutlet with Lemon Garlic Rice

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlet with Lemon Garlic Rice

Enjoy a delightfully crisp chicken cutlet with a fragrant herb and almond flour crust, paired with zesty lemon garlic rice. This dish offers a satisfying mix of textures and flavors, from the savory, crunchy chicken to the light, aromatic rice, making it a balanced meal for any time of day.

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NUTRITION

447kcal
Protein
36.6g
Fat
17.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

20 g Almond Flour

1 large Egg White

0.5 cup Cooked White Rice

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Mixed Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness for uniform cooking.

  • 2

    In a shallow bowl, mix the almond flour with chopped fresh herbs, salt, and pepper (if desired). In another bowl, lightly whisk the egg white.

  • 3

    Dip the chicken first into the egg white, then dredge in the almond flour and herb mixture, ensuring it is evenly coated.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken cutlet and cook for 4-5 minutes on each side, or until fully cooked and golden brown on the exterior.

  • 5

    While the chicken is cooking, prepare the lemon garlic rice by gently reheating the pre-cooked rice in a small pot with lemon juice, minced garlic, and a splash of water. Stir occasionally until heated through.

  • 6

    Plate the crispy chicken cutlet alongside the lemon garlic rice. Garnish with additional fresh herbs if desired and serve immediately.

Crispy Herb-Crusted Chicken Cutlet with Lemon Garlic Rice

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

Crispy Herb-Crusted Chicken Cutlet with Lemon Garlic Rice

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlet with Lemon Garlic Rice

Enjoy a delightfully crisp chicken cutlet with a fragrant herb and almond flour crust, paired with zesty lemon garlic rice. This dish offers a satisfying mix of textures and flavors, from the savory, crunchy chicken to the light, aromatic rice, making it a balanced meal for any time of day.

NUTRITION

447kcal
Protein
36.6g
Fat
17.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

20 g Almond Flour

1 large Egg White

0.5 cup Cooked White Rice

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Mixed Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness for uniform cooking.

  • 2

    In a shallow bowl, mix the almond flour with chopped fresh herbs, salt, and pepper (if desired). In another bowl, lightly whisk the egg white.

  • 3

    Dip the chicken first into the egg white, then dredge in the almond flour and herb mixture, ensuring it is evenly coated.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken cutlet and cook for 4-5 minutes on each side, or until fully cooked and golden brown on the exterior.

  • 5

    While the chicken is cooking, prepare the lemon garlic rice by gently reheating the pre-cooked rice in a small pot with lemon juice, minced garlic, and a splash of water. Stir occasionally until heated through.

  • 6

    Plate the crispy chicken cutlet alongside the lemon garlic rice. Garnish with additional fresh herbs if desired and serve immediately.