Name: Pan-Seared Lemon Herb 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; 1 tbsp parmesan cheese; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp avocado oil; 1 cup asparagus; 0.5 whole lemon

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken Cutlets

Golden chicken cutlets pan-seared in a crisp almond-parmesan crust, served with vibrant lemon-spritzed asparagus for a bright and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.9g

Fat

29.2g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup asparagus

0.5 whole lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Slice the chicken breast into thin cutlets and pat them thoroughly dry with paper towels.
2
In a shallow bowl, whisk together the almond flour, grated parmesan, garlic powder, oregano, salt, and pepper.
3
Press each chicken cutlet firmly into the flour mixture until evenly coated on both sides.
4
Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.
5
Carefully place the chicken in the pan and sear for 3-4 minutes per side until the crust is golden brown and crispy.
6
While the chicken cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp.
7
Remove the chicken from the pan and let it rest for 2 minutes to retain its juices.
8
Serve the crispy cutlets alongside the steamed asparagus, finishing both with a fresh squeeze of lemon juice.