Grilled Chicken Breast with Creamy Avocado Salad

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

Grilled Chicken Breast with Creamy Avocado Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, creamy avocado salad. The vibrant mix of cherry tomatoes, crisp cucumber, and mixed greens is dressed with a zesty lime and olive oil dressing, making it an ideal low-carb, keto-friendly option that is both nutritious and delicious.

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NUTRITION

382kcal
Protein
41.6g
Fat
19.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/3 avocado

1/2 cup halved Cherry Tomatoes

1 cup Mixed Salad Greens

1/4 cup sliced Cucumber

1 teaspoon Olive Oil

1 tablespoon Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the salad by adding mixed greens, halved cherry tomatoes, and sliced cucumber into a bowl.

  • 5

    Dice the avocado into bite-sized pieces and gently toss it into the salad.

  • 6

    In a small bowl, whisk together lime juice, olive oil, and a pinch of salt and pepper to create the dressing.

  • 7

    Drizzle the dressing over the salad and toss gently to combine.

  • 8

    Slice the grilled chicken breast and serve over or alongside the creamy avocado salad.

Grilled Chicken Breast with Creamy Avocado Salad

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

Grilled Chicken Breast with Creamy Avocado Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, creamy avocado salad. The vibrant mix of cherry tomatoes, crisp cucumber, and mixed greens is dressed with a zesty lime and olive oil dressing, making it an ideal low-carb, keto-friendly option that is both nutritious and delicious.

NUTRITION

382kcal
Protein
41.6g
Fat
19.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/3 avocado

1/2 cup halved Cherry Tomatoes

1 cup Mixed Salad Greens

1/4 cup sliced Cucumber

1 teaspoon Olive Oil

1 tablespoon Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the salad by adding mixed greens, halved cherry tomatoes, and sliced cucumber into a bowl.

  • 5

    Dice the avocado into bite-sized pieces and gently toss it into the salad.

  • 6

    In a small bowl, whisk together lime juice, olive oil, and a pinch of salt and pepper to create the dressing.

  • 7

    Drizzle the dressing over the salad and toss gently to combine.

  • 8

    Slice the grilled chicken breast and serve over or alongside the creamy avocado salad.