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 grilled chicken breast served over a nutrient-dense quinoa salad tossed with creamy avocado and fresh lime for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
38.8g
Fat
17.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 Avocado

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lime Juice

1 tbsp Cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium mixing bowl, mash the avocado with the lime juice and olive oil until it reaches a creamy consistency.

  • 4

    Gently fold the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped cilantro into the avocado base.

  • 5

    Slice the grilled chicken into strips and serve immediately over the prepared 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 grilled chicken breast served over a nutrient-dense quinoa salad tossed with creamy avocado and fresh lime for a bright, zesty finish.

NUTRITION

429kcal
Protein
38.8g
Fat
17.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 Avocado

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lime Juice

1 tbsp Cilantro

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium mixing bowl, mash the avocado with the lime juice and olive oil until it reaches a creamy consistency.

  • 4

    Gently fold the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped cilantro into the avocado base.

  • 5

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