YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Creamy Avocado Salad
Enjoy a protein-packed lunch featuring a perfectly grilled chicken breast paired with a luscious and creamy avocado salad. This keto-friendly dish is balanced with vibrant mixed greens, juicy cherry tomatoes, and a zesty olive oil-lemon dressing that elevates the flavors while keeping you within your desired macro ranges.
INGREDIENTS
7 ounces Chicken Breast
1 half Avocado
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken breast with salt and pepper.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the salad: in a large bowl, combine mixed greens and cherry tomatoes.
Dice the avocado into cubes and gently toss it with the greens and tomatoes.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.
Once the chicken is cooked, allow it to rest for a few minutes before slicing it.
Top the salad with sliced grilled chicken and drizzle the dressing over the top.
Serve immediately and enjoy your nutritious, keto-friendly lunch.