YOUR SOLIN GENERATED RECIPE
Crispy Avocado Salad Bowl
This vibrant Crispy Avocado Salad Bowl combines tender grilled chicken with creamy avocado, crunchy baked chickpeas, and crisp garden vegetables, all accented by a sprinkle of roasted pumpkin seeds. It's a perfect balance of refreshing textures and flavors, ideal for a wholesome and energizing meal.
INGREDIENTS
3 ounces Chicken Breast
1/2 medium Avocado
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup sliced Cucumber
1/4 cup Baked Chickpeas
1 tablespoon Roasted Pumpkin Seeds
PREPARATION
Preheat your grill or skillet over medium heat and season the chicken breast lightly with salt and pepper. Grill the chicken for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is cooking, prepare the baked chickpeas. If not pre-made, toss canned chickpeas (rinsed and drained) with a drizzle of olive oil, salt, and your favorite spices, then bake in a preheated oven at 400°F for 20-25 minutes until crispy.
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
Cube the avocado and gently toss it into the salad along with the cooked, sliced chicken breast.
Sprinkle the crispy baked chickpeas and roasted pumpkin seeds over the top.
Drizzle a light squeeze of fresh lemon juice and a touch of extra virgin olive oil if desired to enhance the flavors.
Toss gently and enjoy your crunchy, refreshing Crispy Avocado Salad Bowl!