YOUR SOLIN GENERATED RECIPE
Crispy Avocado and Fresh Greens Salad Bowl
A vibrant, nutrient-packed salad bowl featuring perfectly grilled chicken breast tossed with crispy roasted chickpeas, creamy avocado slices with a slight sear for extra texture, and a medley of fresh greens, cherry tomatoes, and cucumber. Finished with a zesty lemon-olive oil dressing, it’s a deliciously balanced meal that delivers crunch, creaminess, and a burst of refreshing flavors.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Chickpeas (canned, no salt added)
1/2 Avocado
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
1 tsp Olive Oil
1 tbsp Lemon Juice
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then toss them in a bowl with smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until crispy.
Season the chicken breast with salt and pepper. Grill or pan-sear over medium-high heat until fully cooked (internal temperature reaches 165°F), about 5-6 minutes per side. Once cooked, slice into strips.
Slice the avocado in half, remove the pit, and slice the flesh into thick pieces. For a slight crispy texture, optionally sear the avocado slices in a non-stick pan over medium heat for about 1 minute per side.
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
Top the greens with the grilled chicken strips, roasted chickpeas, and avocado slices.
Drizzle with olive oil and lemon juice. Toss gently to ensure everything is evenly coated. Adjust seasoning with extra salt and pepper if needed.
Serve immediately and enjoy your nutrient-packed, crunchy, and refreshing salad bowl.