Chicken and Vegetable Protein Pancakes with Strawberry Kiwi Salsa

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

Chicken and Vegetable Protein Pancakes with Strawberry Kiwi Salsa

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Protein Pancakes with Strawberry Kiwi Salsa

Pan-seared savory pancakes made with lean chicken and zucchini, served with a bright strawberry-kiwi salsa for a refreshing, zesty finish.

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NUTRITION

383kcal
Protein
35.5g
Fat
10.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

3.3 ounces Ground Chicken Breast

2 large Egg Whites

1/3 cup Oat Flour

1/2 cup grated Zucchini

1/2 cup diced Strawberries

1/2 Kiwi, diced

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Grate the zucchini and squeeze out all excess moisture using a clean kitchen towel to ensure the pancakes stay firm.

  • 2

    In a medium bowl, combine the ground chicken, zucchini, oat flour, and egg whites until well incorporated.

  • 3

    Season the mixture with a pinch of sea salt and black pepper to taste.

  • 4

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 5

    Scoop the batter into the pan to form small pancakes and cook for 4-5 minutes per side until golden brown and cooked through.

  • 6

    While the pancakes cook, finely dice the strawberries and kiwi, then toss them together in a small bowl with a squeeze of lime juice if desired.

  • 7

    Serve the warm savory pancakes topped with the fresh, chilled fruit salsa.

Chicken and Vegetable Protein Pancakes with Strawberry Kiwi Salsa

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

Chicken and Vegetable Protein Pancakes with Strawberry Kiwi Salsa

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Protein Pancakes with Strawberry Kiwi Salsa

Pan-seared savory pancakes made with lean chicken and zucchini, served with a bright strawberry-kiwi salsa for a refreshing, zesty finish.

NUTRITION

383kcal
Protein
35.5g
Fat
10.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

3.3 ounces Ground Chicken Breast

2 large Egg Whites

1/3 cup Oat Flour

1/2 cup grated Zucchini

1/2 cup diced Strawberries

1/2 Kiwi, diced

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Grate the zucchini and squeeze out all excess moisture using a clean kitchen towel to ensure the pancakes stay firm.

  • 2

    In a medium bowl, combine the ground chicken, zucchini, oat flour, and egg whites until well incorporated.

  • 3

    Season the mixture with a pinch of sea salt and black pepper to taste.

  • 4

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 5

    Scoop the batter into the pan to form small pancakes and cook for 4-5 minutes per side until golden brown and cooked through.

  • 6

    While the pancakes cook, finely dice the strawberries and kiwi, then toss them together in a small bowl with a squeeze of lime juice if desired.

  • 7

    Serve the warm savory pancakes topped with the fresh, chilled fruit salsa.