YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Salad Bowl
A vibrant bowl featuring crispy, herb-coated chicken paired with a fresh medley of mixed greens, cherry tomatoes, cucumbers, and a zesty lemon dressing. A dash of almond flour adds a delightful crunch, while a touch of avocado brings creaminess, creating a balanced dish that’s both satisfying and refreshingly light.
INGREDIENTS
5 ounces Chicken Breast
2 tablespoons Almond Flour
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes (halved)
1/2 cup Sliced Cucumber
1 teaspoon Olive Oil
2 tablespoons Lemon Juice
2 tablespoons Fresh Herbs (Parsley & Thyme)
1 quarter Avocado
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the 5 ounce chicken breast with salt, pepper, and a sprinkle of the chopped fresh herbs.
Lightly dredge the chicken in almond flour, shaking off any excess.
Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes until the chicken is crispy and cooked through.
While the chicken is baking, prepare the salad by combining mixed greens, halved cherry tomatoes, and sliced cucumber in a large bowl.
In a small bowl, whisk together lemon juice, olive oil, remaining herbs, salt, and pepper to create a zesty dressing.
Once the chicken is done, slice it into strips and add it to the salad.
Top the bowl with sliced quarter avocado and drizzle the dressing over the entire salad.
Toss gently to combine all ingredients and serve immediately.