Crispy Breaded Chicken Breast with Quinoa Salad

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

Crispy Breaded Chicken Breast with Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Crispy Breaded Chicken Breast with Quinoa Salad

Golden pan-seared chicken breast coated in light panko, served over a zesty quinoa salad with fresh cucumbers and tomatoes for a satisfyingly crunchy finish.

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NUTRITION

412kcal
Protein
41.9g
Fat
8.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

1 large Egg White

1/4 cup Panko Breadcrumbs

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Cook the quinoa according to package instructions if not already prepared and set aside to cool.

  • 2

    Pound the chicken breast to an even thickness and season lightly with salt and pepper.

  • 3

    Place the whisked egg white in one shallow bowl and the panko breadcrumbs in another.

  • 4

    Dip the chicken into the egg white, then press into the panko until evenly coated on both sides.

  • 5

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

  • 6

    Cook the chicken for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

  • 7

    In a mixing bowl, toss the cooled quinoa with the diced cucumber, cherry tomatoes, and lemon juice.

  • 8

    Slice the crispy chicken breast and serve it immediately over the fresh quinoa salad.

Crispy Breaded Chicken Breast with Quinoa Salad

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

Crispy Breaded Chicken Breast with Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Crispy Breaded Chicken Breast with Quinoa Salad

Golden pan-seared chicken breast coated in light panko, served over a zesty quinoa salad with fresh cucumbers and tomatoes for a satisfyingly crunchy finish.

NUTRITION

412kcal
Protein
41.9g
Fat
8.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

1 large Egg White

1/4 cup Panko Breadcrumbs

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

  • 1

    Cook the quinoa according to package instructions if not already prepared and set aside to cool.

  • 2

    Pound the chicken breast to an even thickness and season lightly with salt and pepper.

  • 3

    Place the whisked egg white in one shallow bowl and the panko breadcrumbs in another.

  • 4

    Dip the chicken into the egg white, then press into the panko until evenly coated on both sides.

  • 5

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

  • 6

    Cook the chicken for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

  • 7

    In a mixing bowl, toss the cooled quinoa with the diced cucumber, cherry tomatoes, and lemon juice.

  • 8

    Slice the crispy chicken breast and serve it immediately over the fresh quinoa salad.