Crispy Lemon-Herb Thin Chicken Cutlets with Roasted Asparagus

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

Crispy Lemon-Herb Thin Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Thin Chicken Cutlets with Roasted Asparagus

Savor the tangy brightness of lemon and a medley of fresh herbs on tender, thin chicken cutlets, perfectly crisped in a light almond flour coating. Paired with beautifully roasted asparagus spears, this dish delivers a satisfying crunch and refreshing finish—a delightful meal that’s both healthful and delicious.

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NUTRITION

512kcal
Protein
53.3g
Fat
28.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Thin Chicken Cutlet

1/4 cup Almond Flour

1 tsp Olive Oil (marinade)

1 tsp Olive Oil (for Asparagus)

1 cup Asparagus, trimmed

Fresh Lemon Juice and Zest from 1 lemon

2 tbsp Fresh Herbs (Parsley/Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    In a shallow dish, combine the olive oil, fresh lemon juice and zest, chopped herbs, garlic powder, salt, and pepper.

  • 2

    Add the chicken cutlets to the marinade, ensuring they are well-coated. Allow them to sit for 10-15 minutes to absorb the flavors.

  • 3

    Preheat your oven to 425°F. On a baking sheet, toss the trimmed asparagus with 1 tsp of olive oil, a pinch of salt and pepper, and a little extra lemon zest. Spread them out in a single layer.

  • 4

    Place the asparagus in the oven and roast for 10-12 minutes until tender-crisp.

  • 5

    While the asparagus roasts, heat a non-stick skillet over medium heat. Dredge each marinated chicken cutlet lightly in the almond flour, shaking off any excess.

  • 6

    Cook the chicken cutlets in the skillet for about 3-4 minutes per side, or until they are golden brown and cooked through.

  • 7

    Plate the crispy lemon-herb chicken cutlets alongside the roasted asparagus and serve immediately.

Crispy Lemon-Herb Thin Chicken Cutlets with Roasted Asparagus

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

Crispy Lemon-Herb Thin Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Thin Chicken Cutlets with Roasted Asparagus

Savor the tangy brightness of lemon and a medley of fresh herbs on tender, thin chicken cutlets, perfectly crisped in a light almond flour coating. Paired with beautifully roasted asparagus spears, this dish delivers a satisfying crunch and refreshing finish—a delightful meal that’s both healthful and delicious.

NUTRITION

512kcal
Protein
53.3g
Fat
28.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Thin Chicken Cutlet

1/4 cup Almond Flour

1 tsp Olive Oil (marinade)

1 tsp Olive Oil (for Asparagus)

1 cup Asparagus, trimmed

Fresh Lemon Juice and Zest from 1 lemon

2 tbsp Fresh Herbs (Parsley/Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    In a shallow dish, combine the olive oil, fresh lemon juice and zest, chopped herbs, garlic powder, salt, and pepper.

  • 2

    Add the chicken cutlets to the marinade, ensuring they are well-coated. Allow them to sit for 10-15 minutes to absorb the flavors.

  • 3

    Preheat your oven to 425°F. On a baking sheet, toss the trimmed asparagus with 1 tsp of olive oil, a pinch of salt and pepper, and a little extra lemon zest. Spread them out in a single layer.

  • 4

    Place the asparagus in the oven and roast for 10-12 minutes until tender-crisp.

  • 5

    While the asparagus roasts, heat a non-stick skillet over medium heat. Dredge each marinated chicken cutlet lightly in the almond flour, shaking off any excess.

  • 6

    Cook the chicken cutlets in the skillet for about 3-4 minutes per side, or until they are golden brown and cooked through.

  • 7

    Plate the crispy lemon-herb chicken cutlets alongside the roasted asparagus and serve immediately.