YOUR SOLIN GENERATED RECIPE
Crispy Avocado and Lemon Herb Chicken Salad Bowl
A vibrant salad bowl that features tender lemon herb chicken atop a bed of crunchy mixed greens, ripe avocado, and fresh vegetables, all complemented by a zesty lemon drizzle and a hint of olive oil. Perfectly balanced in texture and flavor, this dish offers a satisfying crunch with every bite.
INGREDIENTS
4.5 ounces Chicken Breast
1/4 cup cooked Quinoa
1/2 medium Avocado
1 cup Mixed Salad Greens
1 serving (50g) Cherry Tomatoes
1 serving (50g) Cucumber
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Fresh Herbs (Parsley & Basil)
PREPARATION
Preheat a skillet over medium-high heat. Season the chicken breast with salt, pepper, and half of the chopped herbs.
Cook the chicken breast for 5-6 minutes on each side until fully cooked and slightly crispy on the outside. Allow to rest and then slice thinly.
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
Add the cooked quinoa to the salad and gently mix.
Dice the avocado and gently fold it into the salad.
In a small bowl, whisk together the olive oil, lemon juice, and remaining fresh herbs, then drizzle over the salad.
Top the salad with the sliced chicken breast and serve immediately.