YOUR SOLIN GENERATED RECIPE
Crispy Avocado Salad Bowl
Enjoy a refreshing and satisfying bowl that balances creamy avocado with crispy roasted chickpeas and lean grilled chicken. Crisp mixed greens, juicy cherry tomatoes, and crisp cucumbers are tossed with a zesty lemon-olive oil dressing for a delightful medley of flavors and textures that's perfect for a light yet protein-packed meal any time of day.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Roasted Chickpeas
1/4 medium Avocado
1 cup Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
2 tbsp Thinly Sliced Red Onion
2 tbsp Lemon Juice
2 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting chickpeas if not using pre-roasted ones. Rinse and drain a can of chickpeas, pat dry, toss with a little olive oil, salt, pepper, and your favorite spices, then roast on a baking sheet for 20-25 minutes until crispy.
Season the chicken breast with salt and pepper. Grill over medium heat for about 6-8 minutes per side or until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing.
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Dice the avocado and add it to the salad along with the crispy roasted chickpeas.
Drizzle lemon juice and olive oil over the salad, then gently toss to combine all ingredients.
Top the salad with sliced grilled chicken breast, adjust seasoning with salt and pepper, and serve immediately.