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 delightful twist on the classic Cobb salad featuring lightly crisped, almond flour-coated chicken breast, sliced hard-boiled egg, vibrant cherry tomatoes, fresh baby spinach, and creamy avocado, all enhanced with a medley of aromatic fresh herbs and a drizzle of olive oil. This nutrient-dense dish delivers a satisfying balance of textures and flavors perfect for a wholesome meal.

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NUTRITION

484kcal
Protein
46.9g
Fat
27.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Large Egg

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/4 Avocado

2 tablespoons Almond Flour

1 teaspoon Olive Oil

1 tablespoon Fresh Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Lightly coat the chicken breast with salt and pepper, then dredge in almond flour until evenly coated.

  • 2

    Add olive oil to the skillet and cook the chicken breast for about 4-5 minutes on each side, or until the exterior is crispy and the internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 3

    In a small pot, bring water to a boil. Gently add the egg and boil for about 8-10 minutes for a hard-boiled egg. Remove, cool with cold water, peel, and slice.

  • 4

    On a plate or in a bowl, arrange the baby spinach. Top with halved cherry tomatoes, sliced avocado, sliced chicken, and egg slices.

  • 5

    Finish with a sprinkle of fresh mixed herbs and a light drizzle of olive oil. Season with additional salt and pepper if desired. Serve immediately.

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 delightful twist on the classic Cobb salad featuring lightly crisped, almond flour-coated chicken breast, sliced hard-boiled egg, vibrant cherry tomatoes, fresh baby spinach, and creamy avocado, all enhanced with a medley of aromatic fresh herbs and a drizzle of olive oil. This nutrient-dense dish delivers a satisfying balance of textures and flavors perfect for a wholesome meal.

NUTRITION

484kcal
Protein
46.9g
Fat
27.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Large Egg

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/4 Avocado

2 tablespoons Almond Flour

1 teaspoon Olive Oil

1 tablespoon Fresh Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Lightly coat the chicken breast with salt and pepper, then dredge in almond flour until evenly coated.

  • 2

    Add olive oil to the skillet and cook the chicken breast for about 4-5 minutes on each side, or until the exterior is crispy and the internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 3

    In a small pot, bring water to a boil. Gently add the egg and boil for about 8-10 minutes for a hard-boiled egg. Remove, cool with cold water, peel, and slice.

  • 4

    On a plate or in a bowl, arrange the baby spinach. Top with halved cherry tomatoes, sliced avocado, sliced chicken, and egg slices.

  • 5

    Finish with a sprinkle of fresh mixed herbs and a light drizzle of olive oil. Season with additional salt and pepper if desired. Serve immediately.