YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Chicken Schnitzel with Arugula Potato Salad
Enjoy a deliciously light yet satisfying dish featuring a crispy, herb-infused chicken schnitzel paired with a vibrant arugula potato salad. The chicken is coated in a flavorful almond flour and herb mixture, baked to a perfect crunch, while the potato salad adds a refreshing, tangy contrast with its creamy Greek yogurt dressing. A delightful meal that pleases both your taste buds and nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1 large Egg
20 grams Almond Flour
3 tbsp Fresh Mixed Herbs
2 sprays Olive Oil
100 grams Baby Potatoes
20 grams Arugula
30 grams Nonfat Greek Yogurt
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Lightly spray a baking sheet with olive oil.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.
In a shallow dish, whisk together the egg. In another dish, combine the almond flour, fresh chopped herbs, salt, and pepper.
Dip the chicken breast in the egg, then dredge it in the almond flour mixture until evenly coated.
Place the coated chicken on the prepared baking sheet and lightly spray the top with a little more olive oil.
Bake for 18-20 minutes or until the chicken is cooked through and the coating is crisp.
Meanwhile, boil the baby potatoes until fork-tender, then cool slightly and cut into halves if needed.
In a bowl, combine the warm potatoes with arugula, Greek yogurt, lemon juice, salt, and pepper. Toss gently to coat.
Plate the crispy chicken schnitzel alongside a serving of the arugula potato salad.
Enjoy your balanced, flavorful meal!