YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Avocado
Tender grilled chicken and fluffy quinoa tossed with fresh garden vegetables and topped with buttery sliced avocado.
INGREDIENTS
3 ounces Chicken Breast
3/4 cup Cooked Quinoa
1/2 medium Avocado
2 teaspoons Olive Oil
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1 tablespoon Lemon Juice
PREPARATION
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken is grilling, fluff the pre-cooked quinoa with a fork to separate the grains.
In a large serving bowl, create a base with the mixed greens and top with the quinoa, halved cherry tomatoes, and sliced cucumber.
Whisk the olive oil and lemon juice together in a small jar to create a clean, bright vinaigrette.
Slice the grilled chicken into strips and place them over the quinoa and greens.
Top the bowl with freshly sliced avocado and drizzle the lemon-herb vinaigrette over the entire dish before serving.