Avocado and Crispy Chicken Salad Bowl

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

Avocado and Crispy Chicken Salad Bowl

YOUR SOLIN GENERATED RECIPE

Avocado and Crispy Chicken Salad Bowl

Enjoy a fresh and crunchy twist on your classic salad bowl with crispy baked chicken, creamy avocado, and a medley of garden-fresh vegetables. This dish offers a satisfying balance of textures and flavors, making it a perfect meal for any time of day.

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NUTRITION

336kcal
Protein
32g
Fat
17.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1 quarter Avocado

2 cups Mixed Greens

1 serving Cherry Tomatoes

Olive Oil Spray

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Coat the chicken breast evenly with almond flour, pressing gently to adhere. For extra crispiness, you can spray a light coat of olive oil on the coated chicken.

  • 4

    Place the chicken breast on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.

  • 5

    While the chicken bakes, prepare the salad by combining mixed greens and cherry tomatoes in a bowl.

  • 6

    Slice the quarter avocado and add it to the salad. Toss gently to combine.

  • 7

    Once the chicken has finished baking, slice it into strips or bite-sized pieces and add to the salad bowl.

  • 8

    Drizzle a bit more olive oil if desired, adjust salt and pepper to taste, and serve immediately.

Avocado and Crispy Chicken Salad Bowl

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

Avocado and Crispy Chicken Salad Bowl

YOUR SOLIN GENERATED RECIPE

Avocado and Crispy Chicken Salad Bowl

Enjoy a fresh and crunchy twist on your classic salad bowl with crispy baked chicken, creamy avocado, and a medley of garden-fresh vegetables. This dish offers a satisfying balance of textures and flavors, making it a perfect meal for any time of day.

NUTRITION

336kcal
Protein
32g
Fat
17.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1 quarter Avocado

2 cups Mixed Greens

1 serving Cherry Tomatoes

Olive Oil Spray

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Coat the chicken breast evenly with almond flour, pressing gently to adhere. For extra crispiness, you can spray a light coat of olive oil on the coated chicken.

  • 4

    Place the chicken breast on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.

  • 5

    While the chicken bakes, prepare the salad by combining mixed greens and cherry tomatoes in a bowl.

  • 6

    Slice the quarter avocado and add it to the salad. Toss gently to combine.

  • 7

    Once the chicken has finished baking, slice it into strips or bite-sized pieces and add to the salad bowl.

  • 8

    Drizzle a bit more olive oil if desired, adjust salt and pepper to taste, and serve immediately.