Name: Avocado and Crisp Vegetable Salad Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Grilled Chicken Breast; 1/2 Avocado (~100g); 2 cups Baby Spinach (60g); 1/2 medium Red Bell Pepper (75g); 1/2 medium Cucumber (100g); 1/2 cup Cherry Tomatoes (75g); 1/2 cup Shredded Red Cabbage (45g); 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper, to taste

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

YOUR SOLIN GENERATED RECIPE

Avocado and Crisp Vegetable Salad Bowl

A vibrant, nutrient-packed salad bowl featuring juicy grilled chicken, creamy avocado, and a medley of crisp vegetables, dressed with a zesty lemon-olive oil vinaigrette. This refreshing bowl offers a satisfying bite with layers of texture and flavor, perfect for a wholesome lunch or light dinner.

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NUTRITION

Protein

37.5g

Fat

23.7g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

100g Grilled Chicken Breast

1/2 Avocado (~100g)

2 cups Baby Spinach (60g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Cucumber (100g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Shredded Red Cabbage (45g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper, to taste

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PREPARATION

1
Start by grilling the chicken breast until fully cooked, then let it cool and slice into strips.
2
In a large bowl, combine the baby spinach, sliced red bell pepper, diced cucumber, halved cherry tomatoes, and shredded red cabbage.
3
Dice the avocado and gently fold it into the vegetable mix.
4
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light vinaigrette.
5
Drizzle the vinaigrette over the salad and toss to ensure all ingredients are evenly coated.
6
Top the salad with the sliced grilled chicken breast.
7
Serve immediately and enjoy this refreshing, nutrient-dense bowl.