Grilled Chicken Breast with Creamy Avocado Quinoa Salad

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

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

Grilled chicken breast served over a bed of fluffy quinoa and fresh vegetables, tossed in a creamy lemon-avocado dressing for a bright, buttery finish.

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NUTRITION

518kcal
Protein
32.6g
Fat
25.7g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes, halved

0.5 cup Cucumber, diced

1 cup Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, prepare the dressing by mashing the avocado in a small bowl with lemon juice, olive oil, and a splash of water until creamy.

  • 4

    In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and baby spinach.

  • 5

    Fold the creamy avocado dressing into the quinoa and vegetable mixture until well coated.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad.

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

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

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

Grilled chicken breast served over a bed of fluffy quinoa and fresh vegetables, tossed in a creamy lemon-avocado dressing for a bright, buttery finish.

NUTRITION

518kcal
Protein
32.6g
Fat
25.7g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes, halved

0.5 cup Cucumber, diced

1 cup Baby Spinach

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, prepare the dressing by mashing the avocado in a small bowl with lemon juice, olive oil, and a splash of water until creamy.

  • 4

    In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and baby spinach.

  • 5

    Fold the creamy avocado dressing into the quinoa and vegetable mixture until well coated.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad.