Lemon-Herb Chicken and Avocado Spinach Salad

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

Lemon-Herb Chicken and Avocado Spinach Salad

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Avocado Spinach Salad

Pan-seared chicken breast served over a bed of fresh spinach and juicy tomatoes, finished with a creamy avocado mash and a bright lemon-olive oil drizzle.

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NUTRITION

442kcal
Protein
50.7g
Fat
21.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

150 grams chicken breast

2 cups baby spinach

1 medium tomato

0.5 whole avocado

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken cooks, dice the medium tomato and slice the avocado into thin wedges.

  • 4

    In a large mixing bowl, combine the baby spinach and diced tomatoes. Drizzle with the olive oil and fresh lemon juice, tossing gently to coat the leaves.

  • 5

    Remove the chicken from the pan and let it rest for 3 minutes before slicing into 1/2-inch thick strips.

  • 6

    Plate the dressed spinach and tomatoes, top with the sliced chicken and avocado wedges, and finish with an extra crack of black pepper if desired.

Lemon-Herb Chicken and Avocado Spinach Salad

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

Lemon-Herb Chicken and Avocado Spinach Salad

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Avocado Spinach Salad

Pan-seared chicken breast served over a bed of fresh spinach and juicy tomatoes, finished with a creamy avocado mash and a bright lemon-olive oil drizzle.

NUTRITION

442kcal
Protein
50.7g
Fat
21.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

150 grams chicken breast

2 cups baby spinach

1 medium tomato

0.5 whole avocado

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken cooks, dice the medium tomato and slice the avocado into thin wedges.

  • 4

    In a large mixing bowl, combine the baby spinach and diced tomatoes. Drizzle with the olive oil and fresh lemon juice, tossing gently to coat the leaves.

  • 5

    Remove the chicken from the pan and let it rest for 3 minutes before slicing into 1/2-inch thick strips.

  • 6

    Plate the dressed spinach and tomatoes, top with the sliced chicken and avocado wedges, and finish with an extra crack of black pepper if desired.