YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Avocado Salad Bowl
Enjoy a vibrant bowl featuring expertly crispy chicken breast coated in a light almond flour dusting, paired with the creaminess of fresh avocado, juicy cherry tomatoes, and crisp mixed greens. This dish offers a balanced blend of textures and flavors with a refreshing citrusy finish.
INGREDIENTS
5 oz Chicken Breast
1 tbsp Almond Flour
1/2 medium Avocado
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
2 tbsp Red Onion (thinly sliced)
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Salt & Black Pepper to taste
PREPARATION
Pat the chicken breast dry and season lightly with salt and black pepper.
Lightly coat the chicken with almond flour, shaking off excess.
Heat a non-stick skillet over medium heat and add the almond-coated chicken. Cook for about 5-6 minutes per side until fully cooked and crispy on the outside.
While the chicken cooks, slice the avocado, halve the cherry tomatoes, and thinly slice the red onion. Rinse and pat dry the mixed salad greens.
In a salad bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado. Drizzle with lemon juice and olive oil, then season with a bit more salt and pepper.
Slice the crispy chicken breast and arrange on top of the salad. Serve immediately and enjoy the fresh flavors and textures.