Crispy Avocado Salad Bowl

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

Crispy Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado Salad Bowl

This refreshing and crunchy bowl blends creamy avocado, crispy roasted chickpeas, and tender grilled chicken over a bed of fresh spinach, cherry tomatoes, and red onion. The vibrant flavors are elevated with a zesty lemon dressing for a wholesome, satisfying meal that works perfectly for any time of day.

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NUTRITION

522kcal
Protein
38.2g
Fat
24.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 piece Avocado (~100g)

1/2 cup roasted Chickpeas (~82g)

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/4 cup sliced Red Onion

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas. Rinse and dry a half cup of cooked chickpeas thoroughly, then toss with a dash of olive oil, salt, and pepper for extra crunch.

  • 2

    Spread chickpeas on a baking sheet and roast in the preheated oven for about 20-25 minutes, until crispy. Remove and let cool.

  • 3

    Season the chicken breast with salt and pepper, and grill on medium-high heat until fully cooked (about 6-8 minutes per side). Once done, slice into strips.

  • 4

    In a large bowl, layer baby spinach, halved avocado slices, cherry tomatoes, and red onion.

  • 5

    Add the grilled chicken and roasted chickpeas on top.

  • 6

    Drizzle with lemon juice and a minimal amount of olive oil. Toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy a balanced, crispy, and creamy salad bowl.

Crispy Avocado Salad Bowl

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

Crispy Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Avocado Salad Bowl

This refreshing and crunchy bowl blends creamy avocado, crispy roasted chickpeas, and tender grilled chicken over a bed of fresh spinach, cherry tomatoes, and red onion. The vibrant flavors are elevated with a zesty lemon dressing for a wholesome, satisfying meal that works perfectly for any time of day.

NUTRITION

522kcal
Protein
38.2g
Fat
24.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 piece Avocado (~100g)

1/2 cup roasted Chickpeas (~82g)

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/4 cup sliced Red Onion

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas. Rinse and dry a half cup of cooked chickpeas thoroughly, then toss with a dash of olive oil, salt, and pepper for extra crunch.

  • 2

    Spread chickpeas on a baking sheet and roast in the preheated oven for about 20-25 minutes, until crispy. Remove and let cool.

  • 3

    Season the chicken breast with salt and pepper, and grill on medium-high heat until fully cooked (about 6-8 minutes per side). Once done, slice into strips.

  • 4

    In a large bowl, layer baby spinach, halved avocado slices, cherry tomatoes, and red onion.

  • 5

    Add the grilled chicken and roasted chickpeas on top.

  • 6

    Drizzle with lemon juice and a minimal amount of olive oil. Toss gently to combine all the flavors.

  • 7

    Serve immediately and enjoy a balanced, crispy, and creamy salad bowl.