YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Creamy Avocado Dressing
A vibrant and satisfying lunch bowl combining juicy grilled chicken with nutty quinoa, hearty black beans, crisp vegetables, and a rich, creamy avocado dressing accented with Greek yogurt and fresh lime. Each bite bursts with a medley of textures and flavors that will fuel your day.
INGREDIENTS
6 oz Chicken Breast
1 cup cooked Quinoa
1/2 cup cooked Black Beans
1/2 medium Avocado
1/4 cup Non-fat Greek Yogurt
1/2 cup Cherry Tomatoes
1 cup Baby Spinach
1/2 medium Red Bell Pepper
1 tbsp Olive Oil
1 tbsp Lime Juice
2 tbsp Cilantro
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat and lightly oil the grates with a bit of olive oil.
Season the chicken breast with salt and pepper. Grill the chicken for 6-7 minutes per side until fully cooked. Remove from the grill and let rest before slicing.
In the meantime, prepare the quinoa according to package instructions if not already cooked.
In a small bowl, blend the avocado, non-fat Greek yogurt, lime juice, a pinch of salt, and cilantro until smooth to create the creamy dressing.
In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, baby spinach, and red bell pepper.
Slice the grilled chicken breast into strips and add to the bowl.
Drizzle the creamy avocado dressing over the power bowl and toss gently to combine all ingredients.
Finish with a light drizzle of olive oil if desired and a final sprinkle of salt and pepper. Serve immediately.