Grilled Chicken and Quinoa Bowl with Creamy Avocado Dressing

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

Grilled Chicken and Quinoa Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Creamy Avocado Dressing

Grilled chicken breast and quinoa tossed with garden vegetables and drizzled with a velvety avocado dressing.

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NUTRITION

502kcal
Protein
28.9g
Fat
24.5g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

2.2 ounces Grilled Chicken Breast

3/4 cup Cooked Quinoa

1/2 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup Chopped Cucumber

1 cup Chopped Kale

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium heat until cooked through.

  • 2

    Cook the quinoa according to package directions and set aside to cool slightly.

  • 3

    In a small blender or food processor, combine the avocado, lemon juice, olive oil, and a splash of water until smooth.

  • 4

    Massage the kale in a large bowl with a pinch of salt until it softens.

  • 5

    Add the quinoa, sliced cucumber, and halved cherry tomatoes to the kale.

  • 6

    Slice the grilled chicken into strips and place on top of the quinoa and vegetable mixture.

  • 7

    Drizzle the creamy avocado dressing over the bowl and serve immediately.

Grilled Chicken and Quinoa Bowl with Creamy Avocado Dressing

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

Grilled Chicken and Quinoa Bowl with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Creamy Avocado Dressing

Grilled chicken breast and quinoa tossed with garden vegetables and drizzled with a velvety avocado dressing.

NUTRITION

502kcal
Protein
28.9g
Fat
24.5g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

2.2 ounces Grilled Chicken Breast

3/4 cup Cooked Quinoa

1/2 medium Avocado

1/2 cup Cherry Tomatoes

1/2 cup Chopped Cucumber

1 cup Chopped Kale

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium heat until cooked through.

  • 2

    Cook the quinoa according to package directions and set aside to cool slightly.

  • 3

    In a small blender or food processor, combine the avocado, lemon juice, olive oil, and a splash of water until smooth.

  • 4

    Massage the kale in a large bowl with a pinch of salt until it softens.

  • 5

    Add the quinoa, sliced cucumber, and halved cherry tomatoes to the kale.

  • 6

    Slice the grilled chicken into strips and place on top of the quinoa and vegetable mixture.

  • 7

    Drizzle the creamy avocado dressing over the bowl and serve immediately.