YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Fresh Feta and Cucumber Tomato Salad
Enjoy a vibrant dish featuring tender, lightly-crisped chicken coated in a zesty almond flour mixture with fresh lemon and herb accents, paired with a refreshing salad of cucumbers, tomatoes, and creamy feta. This balanced meal delivers bright flavors and satisfying textures while keeping the calories and protein in check.
INGREDIENTS
4 oz Chicken Breast
1 oz Feta Cheese
1/2 cup Sliced Cucumber
1 medium Tomato
1 tsp Olive Oil
2 tbsp Almond Flour
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Oregano)
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a shallow bowl, mix the almond flour with garlic powder, fresh herbs (chopped), salt, and pepper.
Pat the chicken breast dry and lightly coat with the almond flour mixture, pressing gently to adhere.
Heat a non-stick oven-safe skillet over medium-high heat. Add the chicken and sear for 2-3 minutes per side until lightly golden.
Drizzle a little olive oil over the chicken, then transfer the skillet to the oven and bake for an additional 10-12 minutes until the chicken is cooked through.
Meanwhile, prepare the salad: In a bowl, combine sliced cucumber and chopped tomato. Drizzle with lemon juice and the remaining olive oil, and season with salt and pepper.
Once the chicken is done, let it rest for a couple of minutes before slicing.
Plate the crispy chicken alongside the fresh salad and sprinkle crumbled feta cheese over the top.
Serve immediately and enjoy this flavorful, balanced meal.