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 twist on the classic Cobb salad with a crispy, almond flour-coated chicken breast, complemented by a perfectly cooked egg, creamy avocado, and a vibrant mix of fresh greens, cherry tomatoes, and cucumber. Tossed in a light olive oil and herb dressing, this dish delivers crisp textures, bright flavors, and a satisfying crunch for a well-rounded meal.

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NUTRITION

391kcal
Protein
36.8g
Fat
23.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

1 Large Egg

1 quarter Avocado

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. Dredge evenly in almond flour to coat lightly.

  • 2

    Heat a non-stick skillet over medium-high heat and add a light spray of cooking oil. Sear the chicken for 4-5 minutes on each side until crispy and cooked through.

  • 3

    While the chicken cooks, prepare a salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a bowl. Toss with fresh herbs.

  • 4

    In a separate small pot, boil the egg for about 8-10 minutes until hard boiled. Cool, peel, and slice into quarters.

  • 5

    Slice the crispy chicken into strips. Arrange on top of the salad along with the sliced egg and avocado pieces.

  • 6

    Drizzle olive oil over the salad, adjust seasoning with salt and pepper as needed, and 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 twist on the classic Cobb salad with a crispy, almond flour-coated chicken breast, complemented by a perfectly cooked egg, creamy avocado, and a vibrant mix of fresh greens, cherry tomatoes, and cucumber. Tossed in a light olive oil and herb dressing, this dish delivers crisp textures, bright flavors, and a satisfying crunch for a well-rounded meal.

NUTRITION

391kcal
Protein
36.8g
Fat
23.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

1 Large Egg

1 quarter Avocado

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. Dredge evenly in almond flour to coat lightly.

  • 2

    Heat a non-stick skillet over medium-high heat and add a light spray of cooking oil. Sear the chicken for 4-5 minutes on each side until crispy and cooked through.

  • 3

    While the chicken cooks, prepare a salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a bowl. Toss with fresh herbs.

  • 4

    In a separate small pot, boil the egg for about 8-10 minutes until hard boiled. Cool, peel, and slice into quarters.

  • 5

    Slice the crispy chicken into strips. Arrange on top of the salad along with the sliced egg and avocado pieces.

  • 6

    Drizzle olive oil over the salad, adjust seasoning with salt and pepper as needed, and serve immediately.