Crispy Baked Chicken Cutlet with Creamy Romaine Salad

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

Crispy Baked Chicken Cutlet with Creamy Romaine Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet with Creamy Romaine Salad

Enjoy a crisp and savory chicken cutlet paired with a refreshing, creamy romaine salad. The chicken is lightly breaded in panko and baked to perfection, while the salad is tossed in a tangy nonfat Greek yogurt dressing with a hint of lemon and garlic. This meal is balanced, satisfying, and perfect for a wholesome dinner option.

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NUTRITION

329kcal
Protein
49.8g
Fat
4.9g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Boneless Skinless

1/4 cup Panko Breadcrumbs

1 Egg White

2 cups Romaine Lettuce

1/2 cup Nonfat Greek Yogurt

1 tsp Lemon Juice

Garlic Powder, 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

    Pound the chicken breast lightly to an even thickness for uniform baking.

  • 3

    In a shallow bowl, whisk the egg white. In another dish, spread the panko breadcrumbs mixed with garlic powder, salt, and pepper.

  • 4

    Dip the chicken breast first into the egg white and then thoroughly coat it with the panko mixture.

  • 5

    Place the breaded chicken on the baking sheet and lightly spray with olive oil if desired.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F, flipping halfway for even crispiness.

  • 7

    While the chicken bakes, prepare the salad by placing romaine lettuce in a bowl.

  • 8

    In a small bowl, mix the nonfat Greek yogurt and lemon juice with a pinch of salt and pepper to create a creamy dressing.

  • 9

    Toss the romaine lettuce with the dressing until well coated.

  • 10

    Place the baked chicken cutlet on a plate alongside the creamy romaine salad and serve immediately.

Crispy Baked Chicken Cutlet with Creamy Romaine Salad

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

Crispy Baked Chicken Cutlet with Creamy Romaine Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet with Creamy Romaine Salad

Enjoy a crisp and savory chicken cutlet paired with a refreshing, creamy romaine salad. The chicken is lightly breaded in panko and baked to perfection, while the salad is tossed in a tangy nonfat Greek yogurt dressing with a hint of lemon and garlic. This meal is balanced, satisfying, and perfect for a wholesome dinner option.

NUTRITION

329kcal
Protein
49.8g
Fat
4.9g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Boneless Skinless

1/4 cup Panko Breadcrumbs

1 Egg White

2 cups Romaine Lettuce

1/2 cup Nonfat Greek Yogurt

1 tsp Lemon Juice

Garlic Powder, Salt, and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pound the chicken breast lightly to an even thickness for uniform baking.

  • 3

    In a shallow bowl, whisk the egg white. In another dish, spread the panko breadcrumbs mixed with garlic powder, salt, and pepper.

  • 4

    Dip the chicken breast first into the egg white and then thoroughly coat it with the panko mixture.

  • 5

    Place the breaded chicken on the baking sheet and lightly spray with olive oil if desired.

  • 6

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F, flipping halfway for even crispiness.

  • 7

    While the chicken bakes, prepare the salad by placing romaine lettuce in a bowl.

  • 8

    In a small bowl, mix the nonfat Greek yogurt and lemon juice with a pinch of salt and pepper to create a creamy dressing.

  • 9

    Toss the romaine lettuce with the dressing until well coated.

  • 10

    Place the baked chicken cutlet on a plate alongside the creamy romaine salad and serve immediately.