Name: Chicken Cutlets with Creamy Dijon Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.25 cup full-fat coconut milk; 1 tbsp Dijon mustard; 1 cup asparagus spears; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken Cutlets with Creamy Dijon Sauce

Pan-seared chicken cutlets drizzled with a velvety Dijon mustard and coconut cream sauce, served alongside crisp-tender asparagus for a vibrant finish.

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NUTRITION

Protein

54.1g

Fat

31.9g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.25 cup full-fat coconut milk

1 tbsp Dijon mustard

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp dried thyme

1 tsp lemon juice

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PREPARATION

1
Slice the chicken breast into thin cutlets and season both sides evenly with sea salt, black pepper, garlic powder, and dried thyme.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Place the chicken cutlets in the skillet and sear for 4 to 5 minutes per side until golden brown and cooked through, then remove the chicken and set aside on a plate.
4
In the same skillet, reduce the heat to medium and pour in the full-fat coconut milk, Dijon mustard, and lemon juice.
5
Whisk the sauce ingredients together, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes until the sauce begins to thicken.
6
Add the asparagus spears to the skillet, cover with a lid, and steam for 3 minutes until they are bright green and crisp-tender.
7
Return the chicken cutlets to the pan, spooning the creamy mustard sauce over the top to coat, and serve immediately.