Crispy Chicken Breast with Mixed Vegetable Salad

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

Crispy Chicken Breast with Mixed Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast with Mixed Vegetable Salad

Enjoy a crunchy twist on a classic lunch with a lightly crispy, almond-flour coated chicken breast served alongside a fresh mixed vegetable salad tossed in a zesty lemon-olive oil dressing. This dish delivers a satisfying crunch with a burst of refreshing flavors, perfectly balancing savory and tangy notes.

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NUTRITION

293kcal
Protein
37.1g
Fat
13.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

10 grams Almond Flour

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 teaspoon Olive Oil

1/2 tablespoon Lemon Juice

Seasonings to taste

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PREPARATION

  • 1

    Preheat a non-stick pan over medium heat.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder.

  • 3

    Dredge the chicken breast in almond flour, shaking off any excess to create a light, crispy coating.

  • 4

    Add the chicken to the pan and cook over medium heat for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through.

  • 5

    While the chicken cooks, prepare the salad by combining mixed greens, cherry tomatoes, and cucumber slices in a bowl.

  • 6

    Whisk together olive oil and lemon juice with a pinch of salt and pepper to make a light dressing.

  • 7

    Once the chicken is done, slice it and arrange it on top of the salad, then drizzle the dressing over the salad.

  • 8

    Serve immediately and enjoy the contrasting textures and flavors.

Crispy Chicken Breast with Mixed Vegetable Salad

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

Crispy Chicken Breast with Mixed Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast with Mixed Vegetable Salad

Enjoy a crunchy twist on a classic lunch with a lightly crispy, almond-flour coated chicken breast served alongside a fresh mixed vegetable salad tossed in a zesty lemon-olive oil dressing. This dish delivers a satisfying crunch with a burst of refreshing flavors, perfectly balancing savory and tangy notes.

NUTRITION

293kcal
Protein
37.1g
Fat
13.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

10 grams Almond Flour

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 teaspoon Olive Oil

1/2 tablespoon Lemon Juice

Seasonings to taste

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and garlic powder.

  • 3

    Dredge the chicken breast in almond flour, shaking off any excess to create a light, crispy coating.

  • 4

    Add the chicken to the pan and cook over medium heat for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through.

  • 5

    While the chicken cooks, prepare the salad by combining mixed greens, cherry tomatoes, and cucumber slices in a bowl.

  • 6

    Whisk together olive oil and lemon juice with a pinch of salt and pepper to make a light dressing.

  • 7

    Once the chicken is done, slice it and arrange it on top of the salad, then drizzle the dressing over the salad.

  • 8

    Serve immediately and enjoy the contrasting textures and flavors.