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

Grilled chicken breast served over a vibrant quinoa salad tossed with lemon and avocado, finished with crisp diced cucumber.

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NUTRITION

375kcal
Protein
32.1g
Fat
15.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.4 ounces Avocado

1.7 ounces Cherry Tomatoes

1.7 ounces Cucumber

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Cook the quinoa according to package directions and allow it to cool slightly.

  • 3

    In a medium bowl, mash half of the avocado with lemon juice and olive oil to create a creamy dressing base.

  • 4

    Dice the remaining avocado, cucumber, and cherry tomatoes.

  • 5

    Toss the cooked quinoa with the avocado dressing and the diced vegetables until well combined.

  • 6

    Slice the grilled chicken and serve it atop the creamy 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

Grilled chicken breast served over a vibrant quinoa salad tossed with lemon and avocado, finished with crisp diced cucumber.

NUTRITION

375kcal
Protein
32.1g
Fat
15.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.4 ounces Avocado

1.7 ounces Cherry Tomatoes

1.7 ounces Cucumber

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Cook the quinoa according to package directions and allow it to cool slightly.

  • 3

    In a medium bowl, mash half of the avocado with lemon juice and olive oil to create a creamy dressing base.

  • 4

    Dice the remaining avocado, cucumber, and cherry tomatoes.

  • 5

    Toss the cooked quinoa with the avocado dressing and the diced vegetables until well combined.

  • 6

    Slice the grilled chicken and serve it atop the creamy quinoa salad.