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

A vibrant bowl featuring crispy, herb-seasoned chicken paired with creamy avocado, fresh mixed greens, and juicy cherry tomatoes all tossed in a zesty lemon vinaigrette. This balanced dish offers a satisfying crunch and a delightful blend of flavors perfect for a hearty dinner.

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NUTRITION

396kcal
Protein
40.6g
Fat
16.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1/4 Avocado

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with your preferred herbs and spices.

  • 3

    Coat the chicken lightly with panko bread crumbs. Press the crumbs onto the surface to ensure an even coating.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, prepare the salad by mixing the salad greens and halved cherry tomatoes in a bowl.

  • 6

    Dice the avocado and add it to the salad.

  • 7

    In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to create a dressing.

  • 8

    Once the chicken is done, slice it into strips and add it on top of the salad.

  • 9

    Drizzle the dressing over the bowl and toss gently to combine all the flavors.

  • 10

    Serve immediately and enjoy your crispy chicken and avocado salad bowl.

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

A vibrant bowl featuring crispy, herb-seasoned chicken paired with creamy avocado, fresh mixed greens, and juicy cherry tomatoes all tossed in a zesty lemon vinaigrette. This balanced dish offers a satisfying crunch and a delightful blend of flavors perfect for a hearty dinner.

NUTRITION

396kcal
Protein
40.6g
Fat
16.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1/4 Avocado

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with your preferred herbs and spices.

  • 3

    Coat the chicken lightly with panko bread crumbs. Press the crumbs onto the surface to ensure an even coating.

  • 4

    Place the chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, prepare the salad by mixing the salad greens and halved cherry tomatoes in a bowl.

  • 6

    Dice the avocado and add it to the salad.

  • 7

    In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to create a dressing.

  • 8

    Once the chicken is done, slice it into strips and add it on top of the salad.

  • 9

    Drizzle the dressing over the bowl and toss gently to combine all the flavors.

  • 10

    Serve immediately and enjoy your crispy chicken and avocado salad bowl.