Avocado and Crispy Chicken Salad Bowl

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

Avocado and Crispy Chicken Salad Bowl

YOUR SOLIN GENERATED RECIPE

Avocado and Crispy Chicken Salad Bowl

Enjoy a colorful and satisfying bowl featuring a lightly crispy, oven-baked chicken breast paired with creamy avocado, fresh spinach, and vibrant cherry tomatoes, all kissed with a zesty lemon-olive oil dressing. This bowl offers a delightful mix of textures and flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

458kcal
Protein
38.5g
Fat
23.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Whole Wheat Panko

1/2 medium Avocado

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Coat it evenly with the whole wheat panko.

  • 3

    Place the chicken on a lightly greased baking tray and bake for 20-25 minutes until the coating is crispy and the chicken is cooked through.

  • 4

    While the chicken bakes, prepare the salad by combining baby spinach and cherry tomatoes in a bowl.

  • 5

    Slice the avocado and add it to the salad.

  • 6

    In a small bowl, whisk together lemon juice and olive oil to create a light dressing.

  • 7

    Once the chicken has cooled slightly, slice it into strips and place on top of the salad.

  • 8

    Drizzle the dressing over the bowl, toss gently, and serve immediately.

Avocado and Crispy Chicken Salad Bowl

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

Avocado and Crispy Chicken Salad Bowl

YOUR SOLIN GENERATED RECIPE

Avocado and Crispy Chicken Salad Bowl

Enjoy a colorful and satisfying bowl featuring a lightly crispy, oven-baked chicken breast paired with creamy avocado, fresh spinach, and vibrant cherry tomatoes, all kissed with a zesty lemon-olive oil dressing. This bowl offers a delightful mix of textures and flavors perfect for breakfast, lunch, or dinner.

NUTRITION

458kcal
Protein
38.5g
Fat
23.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Whole Wheat Panko

1/2 medium Avocado

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Coat it evenly with the whole wheat panko.

  • 3

    Place the chicken on a lightly greased baking tray and bake for 20-25 minutes until the coating is crispy and the chicken is cooked through.

  • 4

    While the chicken bakes, prepare the salad by combining baby spinach and cherry tomatoes in a bowl.

  • 5

    Slice the avocado and add it to the salad.

  • 6

    In a small bowl, whisk together lemon juice and olive oil to create a light dressing.

  • 7

    Once the chicken has cooled slightly, slice it into strips and place on top of the salad.

  • 8

    Drizzle the dressing over the bowl, toss gently, and serve immediately.