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

Tender chicken breast grilled and served over a vibrant quinoa salad tossed with zesty lime and chunks of buttery avocado.

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NUTRITION

432kcal
Protein
32.7g
Fat
20.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lime Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, halve the cherry tomatoes and dice the cucumber.

  • 4

    In a medium bowl, mash half of the avocado with the lime juice to create a creamy base, then fold in the remaining diced avocado, tomatoes, and cucumber.

  • 5

    Add the cooked quinoa to the bowl and toss everything together until the salad is well coated.

  • 6

    Slice the grilled chicken into strips and serve it warm over the creamy avocado 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

Tender chicken breast grilled and served over a vibrant quinoa salad tossed with zesty lime and chunks of buttery avocado.

NUTRITION

432kcal
Protein
32.7g
Fat
20.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Avocado

1 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lime Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, halve the cherry tomatoes and dice the cucumber.

  • 4

    In a medium bowl, mash half of the avocado with the lime juice to create a creamy base, then fold in the remaining diced avocado, tomatoes, and cucumber.

  • 5

    Add the cooked quinoa to the bowl and toss everything together until the salad is well coated.

  • 6

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