Grilled Chicken Breast with Creamy Avocado Quinoa 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

Savor this vibrant lunch featuring tender grilled chicken breast paired with a refreshing quinoa salad. The creamy avocado mingles with fresh cherry tomatoes, crisp cucumber, and a zesty lemon-olive oil dressing, creating a balanced dish that delights the senses.

Try 7 days free, then $12.99 / mo.

NUTRITION

488kcal
Protein
34.3g
Fat
24.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

3 oz grilled Chicken Breast

1/3 cup dry Quinoa (approx. 55g)

1/4 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1/8 cup finely chopped Red Onion

1 tbsp Lemon Juice

3 tsp Olive Oil

2 tbsp chopped Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked through. Once done, let it rest for a few minutes before slicing.

  • 3

    Rinse the quinoa thoroughly under cold water. In a small pot, combine the quinoa with water (use a ratio of 1:2), bring to a boil, then reduce heat and simmer until tender and water is absorbed, about 12-15 minutes. Let it cool slightly.

  • 4

    Dice the avocado, halve the cherry tomatoes, chop the cucumber and finely chop the red onion. Place all the chopped vegetables in a medium bowl.

  • 5

    Add the cooked quinoa to the bowl with the vegetables. Drizzle with lemon juice and olive oil, then toss gently to combine.

  • 6

    Stir in the chopped cilantro, and season with salt and pepper to taste.

  • 7

    Slice the grilled chicken breast and arrange it on top or beside the quinoa salad. Serve immediately.

Grilled Chicken Breast with Creamy Avocado Quinoa 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

Savor this vibrant lunch featuring tender grilled chicken breast paired with a refreshing quinoa salad. The creamy avocado mingles with fresh cherry tomatoes, crisp cucumber, and a zesty lemon-olive oil dressing, creating a balanced dish that delights the senses.

NUTRITION

488kcal
Protein
34.3g
Fat
24.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

3 oz grilled Chicken Breast

1/3 cup dry Quinoa (approx. 55g)

1/4 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1/8 cup finely chopped Red Onion

1 tbsp Lemon Juice

3 tsp Olive Oil

2 tbsp chopped Cilantro

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked through. Once done, let it rest for a few minutes before slicing.

  • 3

    Rinse the quinoa thoroughly under cold water. In a small pot, combine the quinoa with water (use a ratio of 1:2), bring to a boil, then reduce heat and simmer until tender and water is absorbed, about 12-15 minutes. Let it cool slightly.

  • 4

    Dice the avocado, halve the cherry tomatoes, chop the cucumber and finely chop the red onion. Place all the chopped vegetables in a medium bowl.

  • 5

    Add the cooked quinoa to the bowl with the vegetables. Drizzle with lemon juice and olive oil, then toss gently to combine.

  • 6

    Stir in the chopped cilantro, and season with salt and pepper to taste.

  • 7

    Slice the grilled chicken breast and arrange it on top or beside the quinoa salad. Serve immediately.