Crispy Chicken and Avocado Salad Bowl

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

Crispy Chicken and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl

Enjoy a vibrant bowl featuring a perfectly crisped chicken breast coated in a light almond flour crust, served atop a refreshing mix of greens, ripe avocado, and juicy cherry tomatoes. This dish boasts a satisfying crunch coupled with a creamy, tangy finish, making it ideal for a fulfilling meal any time of day.

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NUTRITION

362kcal
Protein
35.6g
Fat
19.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

1 tsp Extra Virgin Olive Oil

1 cup Mixed Salad Greens

1/4 Avocado

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

Salt & Black Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and black pepper.

  • 2

    Lightly dredge the chicken in almond flour to create a thin, crispy coating.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes per side until the coating is golden and the chicken is cooked through.

  • 4

    While the chicken is cooking, prepare the salad by combining mixed greens, sliced cucumber, halved cherry tomatoes, and diced avocado in a bowl.

  • 5

    Drizzle lemon juice over the salad and toss gently to combine.

  • 6

    Slice the crispy chicken breast and arrange on top of the salad. Serve immediately.

Crispy Chicken and Avocado Salad Bowl

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

Crispy Chicken and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl

Enjoy a vibrant bowl featuring a perfectly crisped chicken breast coated in a light almond flour crust, served atop a refreshing mix of greens, ripe avocado, and juicy cherry tomatoes. This dish boasts a satisfying crunch coupled with a creamy, tangy finish, making it ideal for a fulfilling meal any time of day.

NUTRITION

362kcal
Protein
35.6g
Fat
19.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

1 tsp Extra Virgin Olive Oil

1 cup Mixed Salad Greens

1/4 Avocado

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

Salt & Black Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and black pepper.

  • 2

    Lightly dredge the chicken in almond flour to create a thin, crispy coating.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes per side until the coating is golden and the chicken is cooked through.

  • 4

    While the chicken is cooking, prepare the salad by combining mixed greens, sliced cucumber, halved cherry tomatoes, and diced avocado in a bowl.

  • 5

    Drizzle lemon juice over the salad and toss gently to combine.

  • 6

    Slice the crispy chicken breast and arrange on top of the salad. Serve immediately.