YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Creamy Avocado Quinoa Salad
Enjoy a light yet filling lunch featuring a perfectly grilled chicken breast paired with a creamy quinoa salad tossed with ripe avocado, fresh vegetables, and a zesty olive oil dressing. The vibrant mix of textures and flavors creates a refreshing and satisfying meal that's both nutritious and delicious.
INGREDIENTS
4 oz Chicken Breast
1 cup Cooked Quinoa
1/2 medium Avocado
4 tsp Olive Oil
1 serving Mixed Vegetables
PREPARATION
Preheat your grill to medium-high heat.
Season the 4 oz chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.
In a bowl, combine 1 cup of cooked quinoa with diced tomatoes, cucumber, and red bell pepper.
Add half a medium avocado (diced) to the quinoa mixture.
Drizzle 4 teaspoons of extra virgin olive oil over the salad, and season with salt and pepper to taste. Toss gently to combine.
Slice the grilled chicken breast and serve it atop the creamy avocado quinoa salad. Enjoy your healthy, balanced lunch!