YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Vegetables
Enjoy a refreshing, nutrient-packed salad featuring tender grilled chicken paired with fluffy quinoa and crisp fresh vegetables, all lightly dressed with olive oil and finished with creamy avocado for a satisfying lunch that is both bright and balanced.
INGREDIENTS
2 ounces Grilled Chicken Breast
1/4 cup Cooked Quinoa
50 grams Cucumber
50 grams Cherry Tomatoes
1.5 teaspoons Extra Virgin Olive Oil
1 ounce Avocado
PREPARATION
Start by preparing the grilled chicken breast if not already cooked. Season lightly with salt, pepper, and your favorite herbs, then grill until fully cooked and slice into strips.
In a bowl, combine the cooked quinoa with diced cucumber and halved cherry tomatoes.
Add the sliced grilled chicken to the mix.
Drizzle the extra virgin olive oil over the salad and toss gently to combine.
Top with sliced or diced avocado and lightly mix to distribute flavors.
Serve immediately for a fresh, nutrient-packed lunch.