Crispy Chicken and Avocado Salad Bowl

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

Crispy Chicken and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl

Savor the delightful combination of lightly crispy, almond flour-coated chicken combined with a refreshing medley of mixed greens, cherry tomatoes, cucumber, and creamy avocado. Finished with a drizzle of olive oil and a splash of lemon, this salad bowl is perfectly balanced for a nourishing meal.

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NUTRITION

363kcal
Protein
32g
Fat
21.7g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/8 cup Almond Flour

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber slices

1/4 medium Avocado

1 tsp Olive Oil

1 tsp Lemon Juice

Pinch Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 3

    Lightly coat the chicken breast with almond flour, pressing gently to help it adhere for a crispy texture.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare your salad by combining mixed greens, halved cherry tomatoes, cucumber slices, and diced avocado in a bowl.

  • 6

    Drizzle olive oil and lemon juice over the salad, tossing gently to combine.

  • 7

    Once the chicken is done, slice it into strips and arrange on top of the salad.

  • 8

    Serve immediately and enjoy your balanced, nutritious crispy chicken and avocado salad bowl.

Crispy Chicken and Avocado Salad Bowl

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

Crispy Chicken and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl

Savor the delightful combination of lightly crispy, almond flour-coated chicken combined with a refreshing medley of mixed greens, cherry tomatoes, cucumber, and creamy avocado. Finished with a drizzle of olive oil and a splash of lemon, this salad bowl is perfectly balanced for a nourishing meal.

NUTRITION

363kcal
Protein
32g
Fat
21.7g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/8 cup Almond Flour

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber slices

1/4 medium Avocado

1 tsp Olive Oil

1 tsp Lemon Juice

Pinch Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 3

    Lightly coat the chicken breast with almond flour, pressing gently to help it adhere for a crispy texture.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare your salad by combining mixed greens, halved cherry tomatoes, cucumber slices, and diced avocado in a bowl.

  • 6

    Drizzle olive oil and lemon juice over the salad, tossing gently to combine.

  • 7

    Once the chicken is done, slice it into strips and arrange on top of the salad.

  • 8

    Serve immediately and enjoy your balanced, nutritious crispy chicken and avocado salad bowl.