Chicken Avocado Power Bowl

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

Chicken Avocado Power Bowl

YOUR SOLIN GENERATED RECIPE

Chicken Avocado Power Bowl

Assembled with pre-cooked chicken and buttery avocado slices, this power bowl features fluffy quinoa and crisp vegetables finished with a zesty lemon dressing.

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NUTRITION

449kcal
Protein
48.6g
Fat
19.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

0.25 whole avocado

0.25 cup cooked quinoa

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Slice the pre-cooked chicken breast into thin, bite-sized strips.

  • 2

    Halve the cherry tomatoes and dice the cucumber into small, uniform pieces.

  • 3

    In a large serving bowl, create a fresh base using the baby spinach.

  • 4

    Arrange the cooked quinoa and chicken strips side-by-side over the spinach.

  • 5

    Add the cherry tomatoes, diced cucumber, and the quartered avocado slices on top.

  • 6

    In a small glass jar, whisk together the lemon juice, olive oil, sea salt, and black pepper until emulsified.

  • 7

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

Chicken Avocado Power Bowl

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

Chicken Avocado Power Bowl

YOUR SOLIN GENERATED RECIPE

Chicken Avocado Power Bowl

Assembled with pre-cooked chicken and buttery avocado slices, this power bowl features fluffy quinoa and crisp vegetables finished with a zesty lemon dressing.

NUTRITION

449kcal
Protein
48.6g
Fat
19.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

0.25 whole avocado

0.25 cup cooked quinoa

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Slice the pre-cooked chicken breast into thin, bite-sized strips.

  • 2

    Halve the cherry tomatoes and dice the cucumber into small, uniform pieces.

  • 3

    In a large serving bowl, create a fresh base using the baby spinach.

  • 4

    Arrange the cooked quinoa and chicken strips side-by-side over the spinach.

  • 5

    Add the cherry tomatoes, diced cucumber, and the quartered avocado slices on top.

  • 6

    In a small glass jar, whisk together the lemon juice, olive oil, sea salt, and black pepper until emulsified.

  • 7

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