YOUR SOLIN GENERATED RECIPE
Crispy KFC-Style Chicken Breast with Fresh Garden Salad
Enjoy a reimagined take on the classic KFC-style chicken breast combined with a light, refreshing garden salad. The chicken is lightly coated in a crisp, low-protein rice batter and fried to a delicate crunch, while the salad offers fresh iceberg lettuce, cucumber, tomato, and a hint of avocado dressed lightly in olive oil. This dish delivers satisfying crunch and flavor while sticking to your precise protein and calorie goals.
INGREDIENTS
50g Chicken Breast
1 tbsp Rice Flour
15g Crushed Rice Cereal
2.5 tbsp Olive Oil (for frying)
1 cup Iceberg Lettuce
1 Cucumber (30g)
1 Tomato (30g)
15g Avocado
1 tsp Olive Oil (salad drizzle)
PREPARATION
Pat the chicken breast dry and slice it horizontally to create a thin cutlet of about 50g.
In a shallow bowl, mix the rice flour and crushed rice cereal to form the crispy coating.
Lightly dredge the chicken in the rice flour and then press into the crushed rice cereal until evenly coated.
Heat 2.5 tbsp of olive oil in a skillet over medium-high heat. Once the oil is hot, carefully place the coated chicken in the skillet and fry for about 3-4 minutes per side, or until golden and crisp. Remove from the skillet and let drain on paper towels.
While the chicken is frying, assemble the salad by layering 1 cup of iceberg lettuce, sliced cucumber, and tomato on a plate.
Top the salad with small pieces of avocado and drizzle with 1 tsp olive oil. Season lightly with salt and pepper to taste.
Plate the crispy chicken breast alongside the fresh garden salad and serve immediately.