Crispy Chicken and Avocado Salad Bowl

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

Crispy Chicken and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl

Enjoy a vibrant and satisfying bowl combining a crispy, oven-baked chicken coated with a light almond flour crunch, paired with creamy avocado slices, fresh mixed greens, and juicy cherry tomatoes. This dish is perfectly balanced with bright flavors and textures to delight your palate at any meal.

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NUTRITION

394kcal
Protein
37.3g
Fat
22.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1 tbsp Almond Flour

2 cups Mixed Greens

1/4 Avocado

~50g Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tsp Vinegar

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Set up a breading station: whisk one egg in a shallow bowl and place almond flour in another shallow dish.

  • 3

    Pat the chicken breast dry, then dip each piece into the egg wash, ensuring it is fully coated, and then dredge in the almond flour to form a light, crispy coating.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 5

    While the chicken is baking, assemble the salad: In a large bowl, combine mixed greens, sliced avocado, and halved cherry tomatoes.

  • 6

    Prepare a light dressing by mixing extra virgin olive oil with vinegar, then drizzle over the salad and toss gently.

  • 7

    Slice the baked crispy chicken into strips and lay them over the salad bowl.

  • 8

    Serve immediately and enjoy your balanced, nutrient-rich meal.

Crispy Chicken and Avocado Salad Bowl

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

Crispy Chicken and Avocado Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Avocado Salad Bowl

Enjoy a vibrant and satisfying bowl combining a crispy, oven-baked chicken coated with a light almond flour crunch, paired with creamy avocado slices, fresh mixed greens, and juicy cherry tomatoes. This dish is perfectly balanced with bright flavors and textures to delight your palate at any meal.

NUTRITION

394kcal
Protein
37.3g
Fat
22.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1 tbsp Almond Flour

2 cups Mixed Greens

1/4 Avocado

~50g Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tsp Vinegar

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Set up a breading station: whisk one egg in a shallow bowl and place almond flour in another shallow dish.

  • 3

    Pat the chicken breast dry, then dip each piece into the egg wash, ensuring it is fully coated, and then dredge in the almond flour to form a light, crispy coating.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 5

    While the chicken is baking, assemble the salad: In a large bowl, combine mixed greens, sliced avocado, and halved cherry tomatoes.

  • 6

    Prepare a light dressing by mixing extra virgin olive oil with vinegar, then drizzle over the salad and toss gently.

  • 7

    Slice the baked crispy chicken into strips and lay them over the salad bowl.

  • 8

    Serve immediately and enjoy your balanced, nutrient-rich meal.