Crispy Baked Chicken Cutlets with Fresh Marinara

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

Crispy Baked Chicken Cutlets with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Fresh Marinara

Enjoy a deliciously crispy baked chicken cutlet paired with a fresh, homemade marinara sauce. This recipe boasts a golden, crunchy coating achieved with almond flour and a perfectly baked chicken tender, all enhanced by fragrant herbs and a touch of olive oil.

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NUTRITION

500kcal
Protein
49.1g
Fat
27.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Cutlet

1/4 cup Almond Flour

1 large Egg

1/2 cup Marinara Sauce

1 tsp Olive Oil

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the almond flour with dried oregano, salt, and pepper.

  • 3

    Beat the egg in a separate bowl.

  • 4

    Dip each chicken cutlet first in the beaten egg, then coat thoroughly in the almond flour mixture.

  • 5

    Place the coated chicken cutlets on the prepared baking sheet and lightly drizzle or spray with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is cooked through and the coating is crunchy.

  • 7

    While the chicken bakes, gently warm the marinara sauce in a small saucepan.

  • 8

    Serve the crispy chicken cutlets topped with the fresh marinara sauce.

Crispy Baked Chicken Cutlets with Fresh Marinara

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

Crispy Baked Chicken Cutlets with Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Fresh Marinara

Enjoy a deliciously crispy baked chicken cutlet paired with a fresh, homemade marinara sauce. This recipe boasts a golden, crunchy coating achieved with almond flour and a perfectly baked chicken tender, all enhanced by fragrant herbs and a touch of olive oil.

NUTRITION

500kcal
Protein
49.1g
Fat
27.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Cutlet

1/4 cup Almond Flour

1 large Egg

1/2 cup Marinara Sauce

1 tsp Olive Oil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the almond flour with dried oregano, salt, and pepper.

  • 3

    Beat the egg in a separate bowl.

  • 4

    Dip each chicken cutlet first in the beaten egg, then coat thoroughly in the almond flour mixture.

  • 5

    Place the coated chicken cutlets on the prepared baking sheet and lightly drizzle or spray with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is cooked through and the coating is crunchy.

  • 7

    While the chicken bakes, gently warm the marinara sauce in a small saucepan.

  • 8

    Serve the crispy chicken cutlets topped with the fresh marinara sauce.