Herb-Grilled Chicken Salad with Quinoa and Avocado

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

Herb-Grilled Chicken Salad with Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Salad with Quinoa and Avocado

Tender chicken breast grilled with fresh oregano and lemon, tossed with fluffy quinoa and creamy avocado for a bright, citrusy finish.

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NUTRITION

515kcal
Protein
39.9g
Fat
26.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Avocado

3/4 tbsp Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and coat with half the olive oil, lemon juice, and dried oregano.

  • 2

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

  • 3

    While the chicken rests, combine the mixed greens, cherry tomatoes, and cooked quinoa in a large bowl.

  • 4

    Whisk the remaining olive oil and a splash of lemon juice to create a light dressing, then toss with the salad base.

  • 5

    Slice the grilled chicken into strips and arrange them over the salad along with the sliced avocado.

  • 6

    Finish with a crack of black pepper and serve immediately while the chicken is still warm.

Herb-Grilled Chicken Salad with Quinoa and Avocado

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

Herb-Grilled Chicken Salad with Quinoa and Avocado

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Salad with Quinoa and Avocado

Tender chicken breast grilled with fresh oregano and lemon, tossed with fluffy quinoa and creamy avocado for a bright, citrusy finish.

NUTRITION

515kcal
Protein
39.9g
Fat
26.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Avocado

3/4 tbsp Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tsp Dried Oregano

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and coat with half the olive oil, lemon juice, and dried oregano.

  • 2

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

  • 3

    While the chicken rests, combine the mixed greens, cherry tomatoes, and cooked quinoa in a large bowl.

  • 4

    Whisk the remaining olive oil and a splash of lemon juice to create a light dressing, then toss with the salad base.

  • 5

    Slice the grilled chicken into strips and arrange them over the salad along with the sliced avocado.

  • 6

    Finish with a crack of black pepper and serve immediately while the chicken is still warm.