YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Burrito Bowl with Fresh Salsa
A vibrant, Mexican-inspired bowl featuring tender grilled chicken breast layered over fluffy quinoa, topped with a refreshing homemade salsa and a hint of creamy avocado. Perfectly balanced for a light yet satisfying lunch that hits your protein and calorie goals with a burst of fresh flavors.
INGREDIENTS
4 oz Grilled Chicken Breast
1/2 cup Cooked Quinoa
1/2 cup Fresh Tomato Salsa
1/4 medium Avocado
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt, pepper, and a squeeze of lime for extra zest.
Grill the chicken for about 6-7 minutes per side or until fully cooked and juicy.
Simultaneously, prepare the quinoa according to package instructions until fluffy.
For the fresh salsa, combine diced tomatoes, a small amount of finely chopped red onion, chopped cilantro, and a dash of lime juice in a bowl.
Thinly slice or dice the avocado just before assembling the bowl to prevent browning.
Assemble your burrito bowl by layering quinoa as the base, topping it with sliced grilled chicken, a generous portion of fresh salsa, and a few slices of avocado.
Finish with an extra squeeze of lime juice if desired, and serve immediately.