Name: Grilled Chicken Breast with Creamy Avocado Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1/2 medium Avocado; 2 tablespoons Non-fat Greek Yogurt; 1 tablespoon Hemp Seeds; 2 teaspoons Olive Oil; 1/2 cup Cucumber; 1/2 cup Cherry Tomatoes; 1 tablespoon Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

Grilled lemon-herb chicken breast served over a fluffy quinoa and vegetable salad tossed in a creamy avocado dressing for a rich, buttery finish.

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NUTRITION

Protein

44.8g

Fat

30.1g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Avocado

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Hemp Seeds

2 teaspoons Olive Oil

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano to taste.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a small bowl, mash the avocado with the Greek yogurt, lemon juice, and one teaspoon of olive oil until the mixture is smooth and creamy.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.
5
Gently fold the avocado dressing into the quinoa mixture until everything is well coated, then sprinkle with hemp seeds.
6
Slice the grilled chicken into strips and serve it warm over the chilled avocado quinoa salad.