YOUR SOLIN GENERATED RECIPE
Herb-Whipped Shredded Chicken Bowl
A vibrant bowl featuring tender, shredded chicken whipped with a dollop of creamy nonfat Greek yogurt and fresh herbs, nestled atop a bed of crisp mixed greens, cucumber, and juicy tomatoes, finished with buttery avocado and a sprinkle of fresh parsley for a burst of flavor. This satisfying bowl balances protein and healthy fats with bright, refreshing vegetable notes.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Nonfat Greek Yogurt
1/2 Avocado
1 cup Mixed Greens
1 serving Cucumber (50g)
1 serving Tomato (50g)
1 tbsp Fresh Parsley
PREPARATION
Start by poaching the chicken breast in lightly salted water with a few peppercorns until fully cooked, about 12-15 minutes. Allow it to cool slightly.
Shred the chicken using two forks until you achieve a fine, flaky texture.
In a bowl, combine the shredded chicken with nonfat Greek yogurt and a generous handful of chopped fresh parsley. Mix thoroughly until the chicken is evenly coated with the herb-infused yogurt, creating a light, whipped texture.
In another bowl, prepare your base by layering mixed greens, sliced cucumber, and chopped tomato.
Top the salad with the herb-whipped shredded chicken. Add slices of avocado over the bowl for a creamy contrast.
Garnish with any remaining parsley and enjoy immediately for a flavorful, protein-packed meal.