YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Avocado Salad with Quinoa
Enjoy a refreshing and satisfying salad featuring lean grilled chicken, creamy avocado, and fluffy quinoa, tossed atop a bed of crisp mixed greens and juicy cherry tomatoes. Dressed lightly with olive oil and a squeeze of lemon, this dish balances vibrant textures and flavors for a wholesome meal.
INGREDIENTS
2 oz Chicken Breast
1/4 medium Avocado
1/3 cup Cooked Quinoa
2 cups Mixed Greens
About 5 Cherry Tomatoes
1 tsp + 1/2 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until cooked through. Allow it to rest before slicing.
In the meantime, prepare the quinoa according to package instructions if not already cooked.
Assemble the salad by placing mixed greens in a bowl, adding cherry tomatoes, diced avocado, and cooked quinoa.
Slice the grilled chicken into strips and add to the salad.
Drizzle the combined olive oil (1 tsp plus 1/2 tbsp) over the salad and toss gently. Optionally, squeeze a bit of lemon over the top for brightness.
Serve immediately and enjoy your balanced, refreshing lunch.