Crispy Herb-Crusted Chicken over Fresh Garden Salad

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

Crispy Herb-Crusted Chicken over Fresh Garden Salad

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken over Fresh Garden Salad

Enjoy a light yet satisfying meal featuring a perfectly crisped herb-crusted chicken breast served atop a vibrant medley of fresh garden vegetables. This dish delivers a delightful balance of savory protein, crunchy textures, and refreshing greens drizzled with a zesty lemon vinaigrette.

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NUTRITION

399kcal
Protein
41g
Fat
9.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

2 cups Mixed Salad Greens

1 medium Tomato

1/2 cup Cucumber

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and dried mixed herbs.

  • 3

    Coat the chicken lightly with whole wheat breadcrumbs, pressing gently to adhere.

  • 4

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

  • 5

    While the chicken is baking, prepare the salad by combining mixed greens, chopped tomato, sliced cucumber, and grated or thinly sliced carrot in a large bowl.

  • 6

    Mix olive oil and lemon juice in a small bowl to create a light dressing.

  • 7

    Once the chicken is cooked, slice it into strips and arrange over the fresh garden salad.

  • 8

    Drizzle the dressing over the salad and serve immediately.

Crispy Herb-Crusted Chicken over Fresh Garden Salad

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

Crispy Herb-Crusted Chicken over Fresh Garden Salad

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken over Fresh Garden Salad

Enjoy a light yet satisfying meal featuring a perfectly crisped herb-crusted chicken breast served atop a vibrant medley of fresh garden vegetables. This dish delivers a delightful balance of savory protein, crunchy textures, and refreshing greens drizzled with a zesty lemon vinaigrette.

NUTRITION

399kcal
Protein
41g
Fat
9.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

2 cups Mixed Salad Greens

1 medium Tomato

1/2 cup Cucumber

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and dried mixed herbs.

  • 3

    Coat the chicken lightly with whole wheat breadcrumbs, pressing gently to adhere.

  • 4

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

  • 5

    While the chicken is baking, prepare the salad by combining mixed greens, chopped tomato, sliced cucumber, and grated or thinly sliced carrot in a large bowl.

  • 6

    Mix olive oil and lemon juice in a small bowl to create a light dressing.

  • 7

    Once the chicken is cooked, slice it into strips and arrange over the fresh garden salad.

  • 8

    Drizzle the dressing over the salad and serve immediately.