Name: Roasted Corn and Guacamole Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 0.5 cup Corn kernels; 0.25 whole Avocado; 2 cups Mixed greens; 1 tbsp Lime juice; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 1 tbsp Red onion; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Roasted Corn and Guacamole Salad

Pan-seared chicken breast served over mixed greens with charred corn and creamy guacamole, finished with a bright lime dressing that adds a zesty zing.

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NUTRITION

Protein

58.2g

Fat

18.5g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

0.5 cup Corn kernels

0.25 whole Avocado

2 cups Mixed greens

1 tbsp Lime juice

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, garlic powder, and smoked paprika.
2
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.
3
Remove the chicken to rest on a cutting board, then add the corn kernels to the same hot skillet, roasting until they are slightly charred and golden.
4
In a small bowl, mash the avocado with lime juice, minced red onion, and chopped fresh cilantro to create a chunky guacamole.
5
Slice the rested chicken breast into thin strips.
6
Place the mixed greens in a large bowl and top with the sliced chicken, charred corn, and a generous dollop of the fresh guacamole.