Crispy Lemon Herb 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 Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Cutlets with Roasted Asparagus

Savor these tender chicken cutlets coated in a light, crispy almond flour blend with a refreshing burst of lemon and fresh herbs, served alongside vibrant roasted asparagus for a meal that's both satisfying and balanced.

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NUTRITION

413kcal
Protein
45.1g
Fat
22.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlets

1/4 cup Almond Flour

1 Egg White

1 cup Fresh Asparagus

1 medium Lemon

2 tbsp Fresh Herbs (Parsley, Thyme, or Rosemary)

Salt and Black Pepper, to taste

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt, pepper, and finely chopped fresh herbs. Zest the lemon and add to the almond mixture.

  • 3

    Pat the chicken cutlets dry with a paper towel. Brush or dip each cutlet in the egg white to help the coating adhere.

  • 4

    Dredge the chicken cutlets evenly in the almond flour mixture, ensuring a light, crispy coating on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat with the olive oil. Sear the chicken cutlets for 2-3 minutes per side until they develop a golden crust.

  • 6

    Meanwhile, trim the woody ends of the asparagus. Toss them with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Place the asparagus in the oven and roast for 8-10 minutes until tender-crisp.

  • 8

    Once the chicken is seared, finish cooking by either lowering the heat and covering the skillet for another 3-4 minutes or placing the skillet in the oven for 5 minutes, ensuring the chicken reaches an internal temperature of 165°F.

  • 9

    Squeeze fresh lemon juice over the chicken before serving, and plate with a side of roasted asparagus. Garnish with additional fresh herbs if desired.

Crispy Lemon Herb 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 Chicken Cutlets with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Cutlets with Roasted Asparagus

Savor these tender chicken cutlets coated in a light, crispy almond flour blend with a refreshing burst of lemon and fresh herbs, served alongside vibrant roasted asparagus for a meal that's both satisfying and balanced.

NUTRITION

413kcal
Protein
45.1g
Fat
22.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Cutlets

1/4 cup Almond Flour

1 Egg White

1 cup Fresh Asparagus

1 medium Lemon

2 tbsp Fresh Herbs (Parsley, Thyme, or Rosemary)

Salt and Black Pepper, to taste

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt, pepper, and finely chopped fresh herbs. Zest the lemon and add to the almond mixture.

  • 3

    Pat the chicken cutlets dry with a paper towel. Brush or dip each cutlet in the egg white to help the coating adhere.

  • 4

    Dredge the chicken cutlets evenly in the almond flour mixture, ensuring a light, crispy coating on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat with the olive oil. Sear the chicken cutlets for 2-3 minutes per side until they develop a golden crust.

  • 6

    Meanwhile, trim the woody ends of the asparagus. Toss them with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Place the asparagus in the oven and roast for 8-10 minutes until tender-crisp.

  • 8

    Once the chicken is seared, finish cooking by either lowering the heat and covering the skillet for another 3-4 minutes or placing the skillet in the oven for 5 minutes, ensuring the chicken reaches an internal temperature of 165°F.

  • 9

    Squeeze fresh lemon juice over the chicken before serving, and plate with a side of roasted asparagus. Garnish with additional fresh herbs if desired.