Name: Herb-Crusted Chicken and Greens Salad
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 tsp dried oregano; 1 tsp dried basil; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp extra virgin olive oil; 2 cup mixed baby greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Greens Salad

Pan-seared chicken breast coated in a fragrant Italian herb crust, served over a crisp bed of mixed greens and vibrant garden vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.3g

Fat

26.5g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 tsp dried oregano

1 tsp dried basil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp lemon juice

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 half-inch thickness.
2
In a shallow bowl, whisk together the almond flour, dried oregano, dried basil, garlic powder, sea salt, and black pepper.
3
Press each side of the chicken firmly into the herb mixture until evenly coated.
4
Heat the olive oil in a large skillet over medium heat until shimmering.
5
Add the chicken to the pan and cook for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
6
While the chicken rests, toss the mixed baby greens, sliced cucumber, and halved cherry tomatoes in a large bowl.
7
Slice the chicken into thin strips and arrange them over the salad bed.
8
Drizzle the fresh lemon juice over the entire dish just before serving.