YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Creamy Avocado Sauce
Enjoy a vibrant bowl featuring succulent grilled chicken paired with fluffy quinoa, fresh spinach, and a zesty burst of cherry tomatoes, all tied together with a luscious, creamy avocado sauce. This dish not only satisfies your protein needs but also delivers a high-volume, flavorful meal perfect for midday refueling.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup cooked Quinoa
1/4 avocado
1 cup Spinach
1 serving Cherry Tomatoes
1 tablespoon Lime Juice
Salt & Pepper, to taste
PREPARATION
Preheat the grill to medium-high heat.
Season the 5 ounces of chicken breast with salt and pepper.
Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear.
While the chicken is grilling, prepare the quinoa according to package instructions if not pre-cooked.
In a small bowl, mash 1/4 avocado and mix in 1 tablespoon of lime juice, adding salt and pepper to taste to create a creamy sauce.
In a separate bowl, combine 1 cup of fresh spinach with 1 serving of halved cherry tomatoes.
Slice the grilled chicken and serve over the bed of quinoa and greens. Drizzle the avocado sauce on top.
Serve immediately and enjoy your high-volume, nutritious lunch.