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 this satisfying dish featuring a perfectly crispy, almond flour-coated chicken breast paired with creamy avocado slices and a refreshing bed of mixed greens. This bowl delivers a delightful crunch and a medley of flavors that's both light and nourishing.

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NUTRITION

401kcal
Protein
43.7g
Fat
20.5g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 medium Avocado

2 cups Mixed Salad Greens

2 tbsp Almond Flour

1 large Egg White

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    In a small bowl, combine the almond flour, salt, and pepper. In a separate bowl, lightly beat the egg white.

  • 3

    Dip the chicken breast in the egg white then coat evenly in the almond flour mixture.

  • 4

    Place the chicken in the hot skillet and cook for about 5-6 minutes per side, until the chicken is thoroughly cooked and the coating is crispy.

  • 5

    While the chicken cooks, assemble the salad bowl by placing the mixed greens at the base.

  • 6

    Slice the avocado and arrange on top of the greens.

  • 7

    Once the chicken is done, slice it thinly and place on the salad. Season with a little extra salt and pepper if desired and serve warm.

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 this satisfying dish featuring a perfectly crispy, almond flour-coated chicken breast paired with creamy avocado slices and a refreshing bed of mixed greens. This bowl delivers a delightful crunch and a medley of flavors that's both light and nourishing.

NUTRITION

401kcal
Protein
43.7g
Fat
20.5g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 medium Avocado

2 cups Mixed Salad Greens

2 tbsp Almond Flour

1 large Egg White

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    In a small bowl, combine the almond flour, salt, and pepper. In a separate bowl, lightly beat the egg white.

  • 3

    Dip the chicken breast in the egg white then coat evenly in the almond flour mixture.

  • 4

    Place the chicken in the hot skillet and cook for about 5-6 minutes per side, until the chicken is thoroughly cooked and the coating is crispy.

  • 5

    While the chicken cooks, assemble the salad bowl by placing the mixed greens at the base.

  • 6

    Slice the avocado and arrange on top of the greens.

  • 7

    Once the chicken is done, slice it thinly and place on the salad. Season with a little extra salt and pepper if desired and serve warm.