Crispy Baked Chicken Cutlets with Melted Mozzarella and Zucchini Noodles

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

Crispy Baked Chicken Cutlets with Melted Mozzarella and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Melted Mozzarella and Zucchini Noodles

Enjoy a satisfying meal featuring light, crispy chicken cutlets coated with almond flour, topped with melty fresh mozzarella, and served over a bed of refreshing zucchini noodles. This dish delivers a balance of lean protein and vibrant veggies, making it a flavorful and health-conscious choice for any mealtime.

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NUTRITION

448kcal
Protein
59g
Fat
17.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

1 Chicken Breast Cutlet (~150g)

1 oz Fresh Mozzarella Cheese

1 medium Zucchini (spiralized)

2 tbsp Almond Flour

1 Egg White

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the almond flour. In a separate dish, lightly beat the egg white.

  • 3

    Dip the chicken cutlet into the egg white, then dredge it evenly in the almond flour, ensuring a light coating on both sides.

  • 4

    Place the coated chicken cutlet on the prepared baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 5

    While the chicken bakes, prepare the zucchini noodles by washing and spiralizing one medium zucchini. Lightly toss the noodles with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Once the chicken is baked, place the hot cutlet on a plate and top it with the slice of fresh mozzarella, allowing it to melt slightly over the warm surface.

  • 7

    Serve the chicken cutlet over a bed of zucchini noodles and enjoy your healthy, protein-packed meal.

Crispy Baked Chicken Cutlets with Melted Mozzarella and Zucchini Noodles

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

Crispy Baked Chicken Cutlets with Melted Mozzarella and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlets with Melted Mozzarella and Zucchini Noodles

Enjoy a satisfying meal featuring light, crispy chicken cutlets coated with almond flour, topped with melty fresh mozzarella, and served over a bed of refreshing zucchini noodles. This dish delivers a balance of lean protein and vibrant veggies, making it a flavorful and health-conscious choice for any mealtime.

NUTRITION

448kcal
Protein
59g
Fat
17.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

1 Chicken Breast Cutlet (~150g)

1 oz Fresh Mozzarella Cheese

1 medium Zucchini (spiralized)

2 tbsp Almond Flour

1 Egg White

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the almond flour. In a separate dish, lightly beat the egg white.

  • 3

    Dip the chicken cutlet into the egg white, then dredge it evenly in the almond flour, ensuring a light coating on both sides.

  • 4

    Place the coated chicken cutlet on the prepared baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 5

    While the chicken bakes, prepare the zucchini noodles by washing and spiralizing one medium zucchini. Lightly toss the noodles with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Once the chicken is baked, place the hot cutlet on a plate and top it with the slice of fresh mozzarella, allowing it to melt slightly over the warm surface.

  • 7

    Serve the chicken cutlet over a bed of zucchini noodles and enjoy your healthy, protein-packed meal.