Crispy Greek Yogurt Parmesan Crusted Chicken with Fresh Spinach Salad

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

Crispy Greek Yogurt Parmesan Crusted Chicken with Fresh Spinach Salad

YOUR SOLIN GENERATED RECIPE

Crispy Greek Yogurt Parmesan Crusted Chicken with Fresh Spinach Salad

Savor a delightfully crispy chicken breast accented with a tangy Greek yogurt and Parmesan crust, perfectly complemented by a fresh spinach salad with juicy cherry tomatoes and a hint of lemon. This dish combines comforting crunch with refreshing greenery for a balanced, satisfying meal.

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NUTRITION

290kcal
Protein
39.2g
Fat
11.3g
Carbs
8.0g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast (approx. 140g)

2 tbsp Nonfat Greek Yogurt (approx. 30g)

2 tbsp Grated Parmesan Cheese (approx. 10g)

1 tsp Olive Oil (5g)

1 cup Baby Spinach (30g)

5 Cherry Tomatoes (approx. 75g)

1 tbsp Lemon Juice (15g)

Seasonings (Salt, Pepper, Garlic Powder, Dried Oregano) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the nonfat Greek yogurt, grated Parmesan cheese, and a pinch each of salt, pepper, garlic powder, and dried oregano.

  • 3

    Pat the chicken breast dry and brush it lightly with a small amount of olive oil.

  • 4

    Coat the chicken breast evenly with the yogurt-Parmesan mixture, ensuring a full, crispy crust forms.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for 18-20 minutes, or until the internal temperature reaches 165°F and the crust is golden and crispy.

  • 6

    While the chicken bakes, assemble the salad by placing baby spinach in a bowl, adding cherry tomatoes, drizzling with 1 tsp olive oil and lemon juice, and tossing lightly.

  • 7

    Remove the chicken from the oven and let it rest for a few minutes. Serve the crispy chicken alongside the fresh spinach salad for a balanced, flavorful meal.

Crispy Greek Yogurt Parmesan Crusted Chicken with Fresh Spinach Salad

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

Crispy Greek Yogurt Parmesan Crusted Chicken with Fresh Spinach Salad

YOUR SOLIN GENERATED RECIPE

Crispy Greek Yogurt Parmesan Crusted Chicken with Fresh Spinach Salad

Savor a delightfully crispy chicken breast accented with a tangy Greek yogurt and Parmesan crust, perfectly complemented by a fresh spinach salad with juicy cherry tomatoes and a hint of lemon. This dish combines comforting crunch with refreshing greenery for a balanced, satisfying meal.

NUTRITION

290kcal
Protein
39.2g
Fat
11.3g
Carbs
8.0g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast (approx. 140g)

2 tbsp Nonfat Greek Yogurt (approx. 30g)

2 tbsp Grated Parmesan Cheese (approx. 10g)

1 tsp Olive Oil (5g)

1 cup Baby Spinach (30g)

5 Cherry Tomatoes (approx. 75g)

1 tbsp Lemon Juice (15g)

Seasonings (Salt, Pepper, Garlic Powder, Dried Oregano) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the nonfat Greek yogurt, grated Parmesan cheese, and a pinch each of salt, pepper, garlic powder, and dried oregano.

  • 3

    Pat the chicken breast dry and brush it lightly with a small amount of olive oil.

  • 4

    Coat the chicken breast evenly with the yogurt-Parmesan mixture, ensuring a full, crispy crust forms.

  • 5

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for 18-20 minutes, or until the internal temperature reaches 165°F and the crust is golden and crispy.

  • 6

    While the chicken bakes, assemble the salad by placing baby spinach in a bowl, adding cherry tomatoes, drizzling with 1 tsp olive oil and lemon juice, and tossing lightly.

  • 7

    Remove the chicken from the oven and let it rest for a few minutes. Serve the crispy chicken alongside the fresh spinach salad for a balanced, flavorful meal.