Name: Crispy Chicken Breast with Shaved Brussels Sprout Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1.5 cups Brussels Sprouts, shaved; 1 tbsp Almond Flour; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 0.5 tsp Garlic Powder; Salt and Black Pepper to taste

Crispy Chicken Breast with Shaved Brussels Sprout Salad

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

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast with Shaved Brussels Sprout Salad

Pan-seared chicken breast with a light almond crust, served over a zesty shaved Brussels sprout salad with a tangy lemon-mustard dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42g

Fat

12.8g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Brussels Sprouts, shaved

1 tbsp Almond Flour

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound to an even thickness.
2
In a small bowl, mix the almond flour, garlic powder, salt, and pepper.
3
Dredge the chicken breast in the almond flour mixture until lightly and evenly coated.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Add the chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through.
6
While the chicken cooks, use a mandoline or sharp knife to thinly shave the Brussels sprouts into a bowl.
7
In a separate small jar, whisk together the lemon juice and Dijon mustard to create the dressing.
8
Toss the shaved sprouts with the dressing and season with a pinch of salt.
9
Slice the crispy chicken and serve immediately over the fresh sprout salad.