Grilled Chicken and Broccoli Salad with Creamy Avocado Dressing

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

Grilled Chicken and Broccoli Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Broccoli Salad with Creamy Avocado Dressing

Grilled chicken breast and crisp broccoli florets tossed with hard-boiled egg and shredded carrots, drizzled with a velvety avocado-lime dressing.

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NUTRITION

410kcal
Protein
41.8g
Fat
21.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1 Large Egg

1 cup Broccoli Florets

1/4 cup Shredded Carrots

1/4 medium Avocado

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Season chicken breast with salt and pepper, then grill over medium heat for 6-7 minutes per side until cooked through.

  • 2

    Place the egg in a small pot of water, bring to a boil, then cover and let sit for 10 minutes before cooling in an ice bath and peeling.

  • 3

    Lightly steam the broccoli florets for 3 minutes until vibrant green but still firm, then immediately rinse with cold water.

  • 4

    In a small blender or food processor, combine avocado, Greek yogurt, lime juice, and olive oil, pulsing until the texture is completely smooth.

  • 5

    Slice the grilled chicken and hard-boiled egg into bite-sized pieces.

  • 6

    Combine the chicken, broccoli, shredded carrots, and egg in a large bowl, then toss thoroughly with the creamy avocado dressing.

Grilled Chicken and Broccoli Salad with Creamy Avocado Dressing

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

Grilled Chicken and Broccoli Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Broccoli Salad with Creamy Avocado Dressing

Grilled chicken breast and crisp broccoli florets tossed with hard-boiled egg and shredded carrots, drizzled with a velvety avocado-lime dressing.

NUTRITION

410kcal
Protein
41.8g
Fat
21.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1 Large Egg

1 cup Broccoli Florets

1/4 cup Shredded Carrots

1/4 medium Avocado

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Season chicken breast with salt and pepper, then grill over medium heat for 6-7 minutes per side until cooked through.

  • 2

    Place the egg in a small pot of water, bring to a boil, then cover and let sit for 10 minutes before cooling in an ice bath and peeling.

  • 3

    Lightly steam the broccoli florets for 3 minutes until vibrant green but still firm, then immediately rinse with cold water.

  • 4

    In a small blender or food processor, combine avocado, Greek yogurt, lime juice, and olive oil, pulsing until the texture is completely smooth.

  • 5

    Slice the grilled chicken and hard-boiled egg into bite-sized pieces.

  • 6

    Combine the chicken, broccoli, shredded carrots, and egg in a large bowl, then toss thoroughly with the creamy avocado dressing.