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.

Grilled Chicken Salad with Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Avocado and Quinoa

Grilled chicken and fluffy quinoa served over fresh mixed greens with sliced avocado, dressed in a bright lemon vinaigrette for a refreshing, zesty finish.

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NUTRITION

401kcal
Protein
25.7g
Fat
20.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2.1 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.33 Avocado

2 cups Mixed Greens

2 tsp Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

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PREPARATION

  • 1

    Season chicken breast with salt and pepper then grill until internal temperature reaches 165°F.

  • 2

    Let chicken rest for five minutes before slicing into thin strips.

  • 3

    In a large bowl, combine the mixed greens, cooked quinoa, and halved cherry tomatoes.

  • 4

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 5

    Top the salad with the sliced chicken and fresh avocado.

  • 6

    Drizzle the dressing over the top and toss gently to combine.

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.

Grilled Chicken Salad with Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Avocado and Quinoa

Grilled chicken and fluffy quinoa served over fresh mixed greens with sliced avocado, dressed in a bright lemon vinaigrette for a refreshing, zesty finish.

NUTRITION

401kcal
Protein
25.7g
Fat
20.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

2.1 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

0.33 Avocado

2 cups Mixed Greens

2 tsp Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

PREPARATION

  • 1

    Season chicken breast with salt and pepper then grill until internal temperature reaches 165°F.

  • 2

    Let chicken rest for five minutes before slicing into thin strips.

  • 3

    In a large bowl, combine the mixed greens, cooked quinoa, and halved cherry tomatoes.

  • 4

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 5

    Top the salad with the sliced chicken and fresh avocado.

  • 6

    Drizzle the dressing over the top and toss gently to combine.