Crispy Chicken and Vegetable Cakes

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

Crispy Chicken and Vegetable Cakes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Cakes

Enjoy a savory, crispy chicken and vegetable cake that's perfect for breakfast, lunch, or dinner. These cakes combine lean chicken breast with fresh grated zucchini and carrot, lightly bound with egg and whole wheat breadcrumbs, then pan-fried to a golden crisp. The hint of olive oil elevates the flavor while keeping the dish light and satisfying.

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NUTRITION

335kcal
Protein
34.7g
Fat
14.4g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup grated Zucchini

1/4 cup grated Carrot

1 large Egg

1/8 cup Whole Wheat Breadcrumbs

1.5 teaspoons Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Finely chop or shred the chicken breast and combine it with grated zucchini and carrot in a large bowl.

  • 2

    Crack the egg into the bowl and add the whole wheat breadcrumbs. Season with a pinch of salt and pepper.

  • 3

    Mix all ingredients thoroughly until well combined. If the mixture feels too wet, add a bit more breadcrumbs until it firms up.

  • 4

    Divide the mixture into evenly sized patties, shaping them into cakes.

  • 5

    Heat olive oil in a non-stick skillet over medium heat. Once the oil is hot, gently place the patties in the pan.

  • 6

    Cook for about 4-5 minutes on each side, or until the cakes are golden brown and cooked through.

  • 7

    Remove the cakes from the pan and let them rest for a minute before serving.

Crispy Chicken and Vegetable Cakes

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

Crispy Chicken and Vegetable Cakes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Cakes

Enjoy a savory, crispy chicken and vegetable cake that's perfect for breakfast, lunch, or dinner. These cakes combine lean chicken breast with fresh grated zucchini and carrot, lightly bound with egg and whole wheat breadcrumbs, then pan-fried to a golden crisp. The hint of olive oil elevates the flavor while keeping the dish light and satisfying.

NUTRITION

335kcal
Protein
34.7g
Fat
14.4g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup grated Zucchini

1/4 cup grated Carrot

1 large Egg

1/8 cup Whole Wheat Breadcrumbs

1.5 teaspoons Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Finely chop or shred the chicken breast and combine it with grated zucchini and carrot in a large bowl.

  • 2

    Crack the egg into the bowl and add the whole wheat breadcrumbs. Season with a pinch of salt and pepper.

  • 3

    Mix all ingredients thoroughly until well combined. If the mixture feels too wet, add a bit more breadcrumbs until it firms up.

  • 4

    Divide the mixture into evenly sized patties, shaping them into cakes.

  • 5

    Heat olive oil in a non-stick skillet over medium heat. Once the oil is hot, gently place the patties in the pan.

  • 6

    Cook for about 4-5 minutes on each side, or until the cakes are golden brown and cooked through.

  • 7

    Remove the cakes from the pan and let them rest for a minute before serving.