Herb-Crusted Chicken with Citrus Arugula Salad

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

Herb-Crusted Chicken with Citrus Arugula Salad

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Citrus Arugula Salad

Savor the vibrant flavors of tender herb-crusted chicken paired with a refreshing citrus arugula salad. This dish features a crispy, breadcrumb-encrusted chicken breast seasoned with a medley of fresh herbs and a light drizzle of olive oil, balanced by the bright zing of orange and lemon in the salad.

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NUTRITION

463kcal
Protein
48g
Fat
20.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Whole-Wheat Breadcrumbs

2 tablespoons Fresh Mixed Herbs (Rosemary, Thyme, Parsley)

1 teaspoon Olive Oil (for chicken crust)

2 cups Fresh Arugula

1/2 medium Orange, segmented

2 teaspoons Olive Oil (for salad dressing)

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine whole-wheat breadcrumbs with chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Lightly brush the 5-ounce chicken breast with 1 teaspoon olive oil.

  • 4

    Dredge the chicken breast in the breadcrumb-herb mixture ensuring an even crust.

  • 5

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

  • 6

    While the chicken bakes, prepare the salad by placing 2 cups of fresh arugula in a bowl.

  • 7

    Add segmented pieces from 1/2 medium orange to the arugula.

  • 8

    In a small bowl, whisk together 2 teaspoons olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper.

  • 9

    Drizzle the dressing over the salad and toss gently.

  • 10

    Slice the herb-crusted chicken and serve it atop or beside the citrus arugula salad.

Herb-Crusted Chicken with Citrus Arugula Salad

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

Herb-Crusted Chicken with Citrus Arugula Salad

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Citrus Arugula Salad

Savor the vibrant flavors of tender herb-crusted chicken paired with a refreshing citrus arugula salad. This dish features a crispy, breadcrumb-encrusted chicken breast seasoned with a medley of fresh herbs and a light drizzle of olive oil, balanced by the bright zing of orange and lemon in the salad.

NUTRITION

463kcal
Protein
48g
Fat
20.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Whole-Wheat Breadcrumbs

2 tablespoons Fresh Mixed Herbs (Rosemary, Thyme, Parsley)

1 teaspoon Olive Oil (for chicken crust)

2 cups Fresh Arugula

1/2 medium Orange, segmented

2 teaspoons Olive Oil (for salad dressing)

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, combine whole-wheat breadcrumbs with chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Lightly brush the 5-ounce chicken breast with 1 teaspoon olive oil.

  • 4

    Dredge the chicken breast in the breadcrumb-herb mixture ensuring an even crust.

  • 5

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

  • 6

    While the chicken bakes, prepare the salad by placing 2 cups of fresh arugula in a bowl.

  • 7

    Add segmented pieces from 1/2 medium orange to the arugula.

  • 8

    In a small bowl, whisk together 2 teaspoons olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper.

  • 9

    Drizzle the dressing over the salad and toss gently.

  • 10

    Slice the herb-crusted chicken and serve it atop or beside the citrus arugula salad.