YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Creamy Avocado Quinoa Salad
Tender grilled chicken breast served over a vibrant quinoa salad tossed with a silky avocado-lime dressing and crisp cucumber.
INGREDIENTS
3.8 oz Chicken Breast
3/4 cup Cooked Quinoa
1/2 medium Avocado
2 tsp Extra Virgin Olive Oil
1/2 cup Cherry Tomatoes
1/2 cup chopped Cucumber
1 cup Baby Spinach
1 tbsp Lime Juice
PREPARATION
Season the chicken breast with salt, pepper, and a touch of garlic powder.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with one teaspoon of olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
In a small bowl, mash the avocado with lime juice and the remaining teaspoon of olive oil until smooth and creamy.
In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, chopped cucumber, and baby spinach.
Fold the creamy avocado dressing into the quinoa mixture until everything is well coated.
Top the salad with the sliced grilled chicken and serve immediately.