Crispy Chicken and Avocado Salad Bowl with Fresh Greens

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

Crispy Chicken and Avocado Salad Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl with Fresh Greens

Enjoy a vibrant bowl featuring crispy, oven-baked chicken coated in a light almond flour crust paired with creamy avocado slices, fresh mixed greens, and a burst of cherry tomatoes and cucumber, all drizzled with a zesty olive oil dressing. This dish offers satisfying crunch, smooth textures, and refreshing flavors to energize your meal time.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
41g
Fat
27.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 half Avocado

2 cups Mixed Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry. Lightly coat the chicken with a drizzle of olive oil.

  • 3

    Dredge the chicken in almond flour seasoned with salt, pepper, and your favorite herbs to create a crispy coating.

  • 4

    Place the coated chicken on a baking tray lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and the coating is golden and crisp.

  • 5

    While the chicken bakes, prepare the salad bowl by mixing the fresh greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 6

    Slice the baked chicken and arrange over the salad. Add sliced avocado on top.

  • 7

    Drizzle the remaining olive oil and a squeeze of lemon over the salad for extra brightness, and season with a pinch more salt and pepper if desired.

Crispy Chicken and Avocado Salad Bowl with Fresh Greens

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

Crispy Chicken and Avocado Salad Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl with Fresh Greens

Enjoy a vibrant bowl featuring crispy, oven-baked chicken coated in a light almond flour crust paired with creamy avocado slices, fresh mixed greens, and a burst of cherry tomatoes and cucumber, all drizzled with a zesty olive oil dressing. This dish offers satisfying crunch, smooth textures, and refreshing flavors to energize your meal time.

NUTRITION

460kcal
Protein
41g
Fat
27.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/8 cup Almond Flour

1 half Avocado

2 cups Mixed Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry. Lightly coat the chicken with a drizzle of olive oil.

  • 3

    Dredge the chicken in almond flour seasoned with salt, pepper, and your favorite herbs to create a crispy coating.

  • 4

    Place the coated chicken on a baking tray lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and the coating is golden and crisp.

  • 5

    While the chicken bakes, prepare the salad bowl by mixing the fresh greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 6

    Slice the baked chicken and arrange over the salad. Add sliced avocado on top.

  • 7

    Drizzle the remaining olive oil and a squeeze of lemon over the salad for extra brightness, and season with a pinch more salt and pepper if desired.