Name: Crispy Lemon-Herb Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1.5 tbsp almond flour; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tsp extra virgin olive oil; 2 cup mixed baby greens; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 1 tbsp fresh 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 Lemon-Herb Chicken Salad

Pan-seared chicken breast coated in a zesty almond-herb crust served over a bed of crisp garden greens and vibrant vegetables.

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NUTRITION

Protein

53.1g

Fat

20.4g

Carbs

12g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 tbsp almond flour

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

2 cup mixed baby greens

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp fresh lemon juice

1 tsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin strips or bite-sized pieces for even cooking.
2
In a shallow bowl, whisk together the almond flour, dried oregano, garlic powder, sea salt, and black pepper.
3
Dredge each piece of chicken in the almond flour mixture until evenly coated on all sides.
4
Heat the olive oil in a large non-stick skillet over medium-high heat.
5
Add the chicken to the skillet and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.
6
While the chicken is searing, combine the mixed baby greens, halved cherry tomatoes, and sliced cucumbers in a large serving bowl.
7
In a small jar or bowl, whisk the fresh lemon juice with finely chopped parsley and a tiny pinch of salt.
8
Top the fresh greens with the warm crispy chicken and drizzle the lemon-herb dressing over the entire salad just before serving.