Crispy Avocado and Mixed Greens Salad Bowl

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

Crispy Avocado and Mixed Greens Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Mixed Greens Salad Bowl

A vibrant salad bowl featuring tender grilled chicken breast paired with creamy avocado slices and a generous mix of fresh greens. Crispy roasted chickpeas and crunchy red bell pepper add texture and a burst of flavor, making each bite both satisfying and nutritious.

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NUTRITION

453kcal
Protein
37g
Fat
20g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 half medium Ripe Avocado

2 cups Mixed Greens

1/2 cup Roasted Chickpeas

1/2 cup sliced Red Bell Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the chickpeas. Rinse and drain canned chickpeas (or soak dried ones overnight) and pat them dry.

  • 2

    Toss the chickpeas with a small amount of olive oil, salt, pepper, and your favorite spices (such as paprika or cumin). Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill or pan-sear the chicken until cooked through and edges are crisp, about 4-5 minutes per side. Let it rest and then slice into strips.

  • 4

    In a large bowl, combine the mixed greens, sliced avocado, and red bell pepper.

  • 5

    Top the salad with the sliced grilled chicken and freshly roasted chickpeas.

  • 6

    Toss gently to combine and serve immediately, enjoying the mix of textures and flavors.

Crispy Avocado and Mixed Greens Salad Bowl

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

Crispy Avocado and Mixed Greens Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Mixed Greens Salad Bowl

A vibrant salad bowl featuring tender grilled chicken breast paired with creamy avocado slices and a generous mix of fresh greens. Crispy roasted chickpeas and crunchy red bell pepper add texture and a burst of flavor, making each bite both satisfying and nutritious.

NUTRITION

453kcal
Protein
37g
Fat
20g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 half medium Ripe Avocado

2 cups Mixed Greens

1/2 cup Roasted Chickpeas

1/2 cup sliced Red Bell Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the chickpeas. Rinse and drain canned chickpeas (or soak dried ones overnight) and pat them dry.

  • 2

    Toss the chickpeas with a small amount of olive oil, salt, pepper, and your favorite spices (such as paprika or cumin). Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill or pan-sear the chicken until cooked through and edges are crisp, about 4-5 minutes per side. Let it rest and then slice into strips.

  • 4

    In a large bowl, combine the mixed greens, sliced avocado, and red bell pepper.

  • 5

    Top the salad with the sliced grilled chicken and freshly roasted chickpeas.

  • 6

    Toss gently to combine and serve immediately, enjoying the mix of textures and flavors.