Crispy Avocado and Fresh Greens Salad Bowl

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

Crispy Avocado and Fresh Greens Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Fresh Greens Salad Bowl

A vibrant bowl featuring tender grilled chicken, crunchy roasted chickpeas, creamy avocado, and an assortment of fresh greens and vegetables, all drizzled with a zesty olive oil lemon dressing. This salad bowl is a perfect balance of textures and flavors, making it an energizing meal for any time of day.

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NUTRITION

412kcal
Protein
33.1g
Fat
24g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Roasted Chickpeas

1/4 medium Avocado

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F if making your own roasted chickpeas. Toss cooked chickpeas with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs, then grill over medium-high heat until fully cooked (about 6-7 minutes per side). Allow it to rest and then slice into strips.

  • 3

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

  • 4

    Add the sliced avocado and sprinkle the roasted chickpeas on top.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice. Drizzle the dressing evenly over the salad.

  • 6

    Top the salad with the sliced grilled chicken. Toss gently to combine all flavors and serve immediately.

Crispy Avocado and Fresh Greens Salad Bowl

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

Crispy Avocado and Fresh Greens Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado and Fresh Greens Salad Bowl

A vibrant bowl featuring tender grilled chicken, crunchy roasted chickpeas, creamy avocado, and an assortment of fresh greens and vegetables, all drizzled with a zesty olive oil lemon dressing. This salad bowl is a perfect balance of textures and flavors, making it an energizing meal for any time of day.

NUTRITION

412kcal
Protein
33.1g
Fat
24g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Roasted Chickpeas

1/4 medium Avocado

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F if making your own roasted chickpeas. Toss cooked chickpeas with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs, then grill over medium-high heat until fully cooked (about 6-7 minutes per side). Allow it to rest and then slice into strips.

  • 3

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

  • 4

    Add the sliced avocado and sprinkle the roasted chickpeas on top.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice. Drizzle the dressing evenly over the salad.

  • 6

    Top the salad with the sliced grilled chicken. Toss gently to combine all flavors and serve immediately.