Name: Crispy Herb-Crusted Chicken Cutlets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tbsp almond flour; 0.25 tsp garlic powder; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp extra virgin olive oil; 1 cup asparagus spears; 1 tsp lemon juice; 1 tsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Cutlets

Pan-seared chicken cutlets coated in a savory almond-herb crust, served with crisp-tender asparagus and a bright squeeze of lemon.

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NUTRITION

Protein

50.4g

Fat

27.8g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tsp lemon juice

1 tsp fresh parsley

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PREPARATION

1
Place chicken breast between parchment paper and pound to 1/4-inch thickness.
2
In a shallow dish, combine almond flour, garlic powder, thyme, sea salt, and black pepper.
3
Press each chicken cutlet into the almond flour mixture until thoroughly coated on both sides.
4
Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5
Add chicken to the skillet and cook for 3-4 minutes per side until the crust is golden and crispy.
6
While chicken cooks, steam asparagus spears for 4-5 minutes until tender yet vibrant.
7
Plate the chicken alongside the asparagus, finishing with a drizzle of lemon juice and fresh parsley.