Crispy Chicken with Creamy Avocado and Fresh Greens Salad

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

Crispy Chicken with Creamy Avocado and Fresh Greens Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chicken with Creamy Avocado and Fresh Greens Salad

Enjoy a satisfying meal featuring a lightly crispy chicken breast paired with a luxuriously creamy avocado and a medley of fresh greens and veggies. This dish offers a wonderful blend of textures and flavors—from the crunchy almond flour coating to the smooth, tangy yogurt dressing—all balanced in a bright and refreshing salad.

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NUTRITION

427kcal
Protein
44.1g
Fat
20g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1/2 Avocado

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber Slices

2 oz Plain Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper. Dredge the chicken in almond flour, ensuring an even, light coating.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until the chicken is fully cooked and the coating is crisp.

  • 4

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

  • 5

    In a small bowl, mix the plain nonfat Greek yogurt with fresh lemon juice, and add a pinch of salt and pepper to create a tangy dressing.

  • 6

    Once the chicken is done, let it cool slightly before slicing it into strips.

  • 7

    Top the salad with the sliced chicken and diced avocado. Drizzle the yogurt lemon dressing over the salad and serve immediately.

Crispy Chicken with Creamy Avocado and Fresh Greens Salad

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

Crispy Chicken with Creamy Avocado and Fresh Greens Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chicken with Creamy Avocado and Fresh Greens Salad

Enjoy a satisfying meal featuring a lightly crispy chicken breast paired with a luxuriously creamy avocado and a medley of fresh greens and veggies. This dish offers a wonderful blend of textures and flavors—from the crunchy almond flour coating to the smooth, tangy yogurt dressing—all balanced in a bright and refreshing salad.

NUTRITION

427kcal
Protein
44.1g
Fat
20g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1/2 Avocado

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber Slices

2 oz Plain Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper. Dredge the chicken in almond flour, ensuring an even, light coating.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until the chicken is fully cooked and the coating is crisp.

  • 4

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

  • 5

    In a small bowl, mix the plain nonfat Greek yogurt with fresh lemon juice, and add a pinch of salt and pepper to create a tangy dressing.

  • 6

    Once the chicken is done, let it cool slightly before slicing it into strips.

  • 7

    Top the salad with the sliced chicken and diced avocado. Drizzle the yogurt lemon dressing over the salad and serve immediately.