Crispy Chicken and Roasted Veggie Bowl with Creamy Avocado Dressing

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

Crispy Chicken and Roasted Veggie Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Bowl with Creamy Avocado Dressing

Enjoy a savory bowl featuring crispy chicken breast coated in whole wheat breadcrumbs paired with an assortment of roasted bell pepper and zucchini. Topped with a smooth, creamy avocado dressing with a hint of lime, this dish is a delightful balance of textures and flavors perfect for a wholesome meal.

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NUTRITION

421kcal
Protein
36.6g
Fat
19.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

100g Bell Pepper

100g Zucchini

15g Whole Wheat Breadcrumbs

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes, until softened and slightly charred.

  • 4

    While the veggies roast, prepare the chicken: pat the chicken breast dry and season lightly with salt and pepper. Dredge the chicken in whole wheat breadcrumbs to create a crispy coating.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165°F (74°C).

  • 6

    For the creamy avocado dressing, mash the avocado in a bowl, then whisk with lime juice, a pinch of salt, and pepper until smooth.

  • 7

    Slice the cooked chicken into strips, and assemble your bowl by layering the roasted vegetables, crispy chicken slices, and drizzle the avocado dressing on top. Serve immediately.

Crispy Chicken and Roasted Veggie Bowl with Creamy Avocado Dressing

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

Crispy Chicken and Roasted Veggie Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Bowl with Creamy Avocado Dressing

Enjoy a savory bowl featuring crispy chicken breast coated in whole wheat breadcrumbs paired with an assortment of roasted bell pepper and zucchini. Topped with a smooth, creamy avocado dressing with a hint of lime, this dish is a delightful balance of textures and flavors perfect for a wholesome meal.

NUTRITION

421kcal
Protein
36.6g
Fat
19.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

100g Bell Pepper

100g Zucchini

15g Whole Wheat Breadcrumbs

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes, until softened and slightly charred.

  • 4

    While the veggies roast, prepare the chicken: pat the chicken breast dry and season lightly with salt and pepper. Dredge the chicken in whole wheat breadcrumbs to create a crispy coating.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165°F (74°C).

  • 6

    For the creamy avocado dressing, mash the avocado in a bowl, then whisk with lime juice, a pinch of salt, and pepper until smooth.

  • 7

    Slice the cooked chicken into strips, and assemble your bowl by layering the roasted vegetables, crispy chicken slices, and drizzle the avocado dressing on top. Serve immediately.