Baked crispy chicken breast with salad 391 cal

Baked crispy chicken breast with salad 391 cal

4 ounces of chicken

2 teaspoons of extra-virgin olive oil

1/3 ounce of breadcrumbs

1/4 cup of wheat flour

One cup salad arugula

Optional: salt, pepper, lemon juice

1. Preheat oven to 425°F
2. Sliced chicken breast into a few strips
3. Mix breadcrumbs with flour in a bowl And add pepper
4. Coat strips with olive oil then coat with breadcrumb mixture
5. Bake for 10 minutes then flip them Bake for 12 minutes or until chicken is fully cooked
6. Serve next to the salad and add lemon juice if desired