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 with a crispy, lightly breaded chicken breast served atop a vibrant bed of mixed greens. This dish blends warm, savory chicken with the freshness of garden vegetables and herbs, accented by a silky boiled egg and creamy avocado, perfect for any meal of the day.

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NUTRITION

519kcal
Protein
47g
Fat
22.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Cornmeal

1 tsp Olive Oil

1 large Egg (boiled)

1/4 Avocado

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

2 tbsp Fresh Herbs (Parsley & Cilantro)

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PREPARATION

  • 1

    Start by pounding the chicken breast to an even thickness. Season lightly with salt and pepper.

  • 2

    Coat the chicken breast evenly in cornmeal. Heat the olive oil in a nonstick skillet over medium heat.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until golden and crispy, ensuring it is cooked through.

  • 4

    While the chicken is cooking, boil the egg until hard-boiled (about 9-10 minutes), then peel and slice it.

  • 5

    On a serving plate, create a bed of mixed greens. Add cherry tomatoes, sliced avocado, and sprinkle the fresh herbs over the top.

  • 6

    Slice the crispy chicken breast and arrange it over the salad. Top with the sliced boiled egg.

  • 7

    Finish with an optional light drizzle of olive oil and a squeeze of lemon juice if desired, then 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 with a crispy, lightly breaded chicken breast served atop a vibrant bed of mixed greens. This dish blends warm, savory chicken with the freshness of garden vegetables and herbs, accented by a silky boiled egg and creamy avocado, perfect for any meal of the day.

NUTRITION

519kcal
Protein
47g
Fat
22.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Cornmeal

1 tsp Olive Oil

1 large Egg (boiled)

1/4 Avocado

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

2 tbsp Fresh Herbs (Parsley & Cilantro)

PREPARATION

  • 1

    Start by pounding the chicken breast to an even thickness. Season lightly with salt and pepper.

  • 2

    Coat the chicken breast evenly in cornmeal. Heat the olive oil in a nonstick skillet over medium heat.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until golden and crispy, ensuring it is cooked through.

  • 4

    While the chicken is cooking, boil the egg until hard-boiled (about 9-10 minutes), then peel and slice it.

  • 5

    On a serving plate, create a bed of mixed greens. Add cherry tomatoes, sliced avocado, and sprinkle the fresh herbs over the top.

  • 6

    Slice the crispy chicken breast and arrange it over the salad. Top with the sliced boiled egg.

  • 7

    Finish with an optional light drizzle of olive oil and a squeeze of lemon juice if desired, then serve immediately.