Name: Grilled Chicken Salad with Avocado and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 80g Avocado; 2 cups Mixed Greens; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tbsp Pumpkin Seeds; 0.5 cup Sliced Cucumber

Grilled Chicken Salad with Avocado and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Avocado and Quinoa

Tender grilled chicken and fluffy quinoa over crisp mixed greens, topped with buttery avocado slices and a zesty lemon vinaigrette.

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NUTRITION

Protein

19.1g

Fat

37.9g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

80g Avocado

2 cups Mixed Greens

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tbsp Pumpkin Seeds

0.5 cup Sliced Cucumber

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit, then let it rest before slicing into thin strips.
3
Prepare the quinoa by rinsing thoroughly and simmering in water or vegetable broth until fluffy and tender.
4
In a small glass jar, whisk together the extra virgin olive oil and fresh lemon juice to create a bright vinaigrette.
5
Place the mixed greens and sliced cucumber in a large salad bowl and toss gently with the cooked quinoa.
6
Drizzle the lemon vinaigrette over the salad base and toss until the leaves are lightly coated.
7
Arrange the sliced grilled chicken and fresh avocado on top of the greens.
8
Garnish with pumpkin seeds for an extra crunch and serve immediately.