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 satisfying bowl featuring crispy, oven-baked chicken coated in almond flour paired with fresh mixed greens, creamy avocado slices, and juicy cherry tomatoes, all lightly dressed in a lemon-olive oil drizzle.

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NUTRITION

534kcal
Protein
51.6g
Fat
30.5g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Unsweetened Almond Flour

1/4 Avocado

1 cup Mixed Greens

5 Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Lightly coat the chicken breast in unsweetened almond flour, shaking off any excess.

  • 4

    Place the coated chicken on a baking tray lined with parchment paper and bake for about 20-25 minutes until the chicken is cooked through and slightly crispy on the outside.

  • 5

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

  • 6

    Slice the avocado and add to the greens.

  • 7

    In a small bowl, whisk together lemon juice, extra virgin olive oil, and a pinch of salt and pepper.

  • 8

    Once the chicken is done, slice it into strips and place on top of the salad. Drizzle the lemon dressing over the salad and serve immediately.

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 satisfying bowl featuring crispy, oven-baked chicken coated in almond flour paired with fresh mixed greens, creamy avocado slices, and juicy cherry tomatoes, all lightly dressed in a lemon-olive oil drizzle.

NUTRITION

534kcal
Protein
51.6g
Fat
30.5g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Unsweetened Almond Flour

1/4 Avocado

1 cup Mixed Greens

5 Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Lightly coat the chicken breast in unsweetened almond flour, shaking off any excess.

  • 4

    Place the coated chicken on a baking tray lined with parchment paper and bake for about 20-25 minutes until the chicken is cooked through and slightly crispy on the outside.

  • 5

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

  • 6

    Slice the avocado and add to the greens.

  • 7

    In a small bowl, whisk together lemon juice, extra virgin olive oil, and a pinch of salt and pepper.

  • 8

    Once the chicken is done, slice it into strips and place on top of the salad. Drizzle the lemon dressing over the salad and serve immediately.