Name: Avocado Chicken Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Broccoli florets; 1 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 0.25 whole Avocado; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

Avocado Chicken Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Avocado Chicken Salad with Roasted Vegetables

Oven-roasted chicken and colorful vegetables tossed in a creamy avocado dressing for a vibrant and satisfying meal.

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NUTRITION

Protein

58.3g

Fat

28.8g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.25 whole Avocado

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized cubes and slice the bell pepper into thin strips.
3
Place the chicken, broccoli florets, and bell peppers on the baking sheet.
4
Drizzle with extra virgin olive oil and season with garlic powder, sea salt, and black pepper, tossing well to ensure even coating.
5
Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
6
While the chicken and vegetables roast, mash the avocado in a small bowl with the lemon juice until smooth and creamy.
7
Transfer the roasted chicken and vegetables to a large mixing bowl and fold in the avocado mash until everything is well incorporated.
8
Serve warm or chilled for a nutrient-dense and delicious meal.