Name: Grilled Chicken Breast with Creamy Avocado Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 0.5 medium Avocado; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 1 tablespoon Lemon Juice; 1 tablespoon Pumpkin Seeds

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

Tender grilled chicken breast served over fluffy quinoa tossed with creamy avocado and fresh lemon, finished with a sprinkle of toasted pumpkin seeds.

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NUTRITION

Protein

32.1g

Fat

33g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.5 cup cooked Quinoa

0.5 medium Avocado

1 tablespoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Lemon Juice

1 tablespoon Pumpkin Seeds

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.
3
While the chicken is grilling, dice the avocado and cucumber and halve the cherry tomatoes.
4
In a large bowl, combine the cooked quinoa, diced avocado, cucumber, and cherry tomatoes.
5
Whisk together the olive oil and lemon juice to create a simple dressing.
6
Pour the dressing over the quinoa mixture and toss gently until the avocado creates a creamy coating.
7
Slice the grilled chicken breast into strips.
8
Plate the avocado quinoa salad and top with the sliced chicken.
9
Garnish with toasted pumpkin seeds for a final crunch.