Crisp Avocado Salad Bowl

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

Crisp Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crisp Avocado Salad Bowl

Enjoy a vibrant crisp salad bowl that balances creamy avocado, tender grilled chicken, hearty chickpeas, and crunchy red bell pepper atop a bed of fresh mixed greens. This recipe delivers a satisfying mix of textures and flavors, perfect for a light yet protein-packed meal at any time of the day.

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NUTRITION

411kcal
Protein
36.6g
Fat
15.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 medium Avocado

2 cups Mixed Salad Greens

1/2 cup Chickpeas, cooked

1/2 medium Red Bell Pepper

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper, and cook for about 6-7 minutes per side until fully cooked and nicely charred.

  • 2

    While the chicken cooks, rinse and dry the mixed salad greens. Slice the avocado in half, remove the pit, and scoop out half of it. Dice the avocado into bite-sized pieces.

  • 3

    Rinse the canned or pre-cooked chickpeas and drain well. For added crispness, you can lightly toss them in a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 10 minutes if desired.

  • 4

    Dice the red bell pepper into thin strips to provide a refreshing crunch.

  • 5

    Once the chicken is done, allow it to rest for a few minutes before slicing it into strips.

  • 6

    Assemble the salad by layering the mixed greens in a bowl, then top with diced avocado, chickpeas, red bell pepper strips, and the sliced grilled chicken.

  • 7

    Toss the salad gently to combine the flavors, and serve immediately for the best texture and taste.

Crisp Avocado Salad Bowl

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

Crisp Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crisp Avocado Salad Bowl

Enjoy a vibrant crisp salad bowl that balances creamy avocado, tender grilled chicken, hearty chickpeas, and crunchy red bell pepper atop a bed of fresh mixed greens. This recipe delivers a satisfying mix of textures and flavors, perfect for a light yet protein-packed meal at any time of the day.

NUTRITION

411kcal
Protein
36.6g
Fat
15.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 medium Avocado

2 cups Mixed Salad Greens

1/2 cup Chickpeas, cooked

1/2 medium Red Bell Pepper

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper, and cook for about 6-7 minutes per side until fully cooked and nicely charred.

  • 2

    While the chicken cooks, rinse and dry the mixed salad greens. Slice the avocado in half, remove the pit, and scoop out half of it. Dice the avocado into bite-sized pieces.

  • 3

    Rinse the canned or pre-cooked chickpeas and drain well. For added crispness, you can lightly toss them in a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 10 minutes if desired.

  • 4

    Dice the red bell pepper into thin strips to provide a refreshing crunch.

  • 5

    Once the chicken is done, allow it to rest for a few minutes before slicing it into strips.

  • 6

    Assemble the salad by layering the mixed greens in a bowl, then top with diced avocado, chickpeas, red bell pepper strips, and the sliced grilled chicken.

  • 7

    Toss the salad gently to combine the flavors, and serve immediately for the best texture and taste.