Herb-Crusted Chicken and Avocado Salad with Citrus Vinaigrette

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

Herb-Crusted Chicken and Avocado Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Avocado Salad with Citrus Vinaigrette

Savor a bright and colorful salad featuring herb-crusted chicken breast nestled on a bed of fresh mixed greens, juicy cherry tomatoes, and creamy avocado. Finished with a zesty citrus vinaigrette, this dish balances tender protein with vibrant flavors, making it perfect for any meal of the day.

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NUTRITION

352kcal
Protein
38.1g
Fat
16.3g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 Avocado (50g)

2 cups Mixed Greens (50g total)

1/2 cup Cherry Tomatoes (75g)

2 tbsp Red Onion slices (20g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp Orange Juice (30g)

1 tsp Lemon Zest (2g)

2 tsp Mixed Fresh Herbs (4g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with a small amount of olive oil.

  • 2

    Season the chicken breast on both sides with salt, pepper, and mixed fresh herbs. Sear the chicken for 3-4 minutes per side until a golden crust forms.

  • 3

    Transfer the chicken to a preheated oven at 375°F and bake for an additional 8-10 minutes until fully cooked, or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the mixed greens, cherry tomatoes, and red onion slices.

  • 5

    Dice the avocado and gently toss it into the salad bowl.

  • 6

    In a small bowl, whisk together the orange juice, lemon zest, olive oil, a pinch of salt, and pepper to create the citrus vinaigrette.

  • 7

    Slice the rested chicken breast and lay it over the salad. Drizzle the citrus vinaigrette across the salad and serve immediately.

Herb-Crusted Chicken and Avocado Salad with Citrus Vinaigrette

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

Herb-Crusted Chicken and Avocado Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Avocado Salad with Citrus Vinaigrette

Savor a bright and colorful salad featuring herb-crusted chicken breast nestled on a bed of fresh mixed greens, juicy cherry tomatoes, and creamy avocado. Finished with a zesty citrus vinaigrette, this dish balances tender protein with vibrant flavors, making it perfect for any meal of the day.

NUTRITION

352kcal
Protein
38.1g
Fat
16.3g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 Avocado (50g)

2 cups Mixed Greens (50g total)

1/2 cup Cherry Tomatoes (75g)

2 tbsp Red Onion slices (20g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp Orange Juice (30g)

1 tsp Lemon Zest (2g)

2 tsp Mixed Fresh Herbs (4g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with a small amount of olive oil.

  • 2

    Season the chicken breast on both sides with salt, pepper, and mixed fresh herbs. Sear the chicken for 3-4 minutes per side until a golden crust forms.

  • 3

    Transfer the chicken to a preheated oven at 375°F and bake for an additional 8-10 minutes until fully cooked, or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the mixed greens, cherry tomatoes, and red onion slices.

  • 5

    Dice the avocado and gently toss it into the salad bowl.

  • 6

    In a small bowl, whisk together the orange juice, lemon zest, olive oil, a pinch of salt, and pepper to create the citrus vinaigrette.

  • 7

    Slice the rested chicken breast and lay it over the salad. Drizzle the citrus vinaigrette across the salad and serve immediately.