Name: Grilled Chicken and Quinoa Salad with Avocado and Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.25 medium Avocado; 1 tablespoon Slivered Almonds; 2 cups Romaine Lettuce; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken and Quinoa Salad with Avocado and Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Avocado and Almonds

Tender grilled chicken and fluffy quinoa tossed with creamy avocado and romaine lettuce, finished with a handful of crunchy toasted almonds.

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NUTRITION

Protein

43.7g

Fat

20.1g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.25 medium Avocado

1 tablespoon Slivered Almonds

2 cups Romaine Lettuce

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165°F.
3
Slice the rested chicken into bite-sized strips.
4
In a large mixing bowl, toss the romaine lettuce with the cooked quinoa.
5
Whisk the olive oil and lemon juice together and pour over the salad base.
6
Gently fold in the sliced chicken and diced avocado.
7
Garnish the dish with slivered almonds for a satisfying toasted finish.