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

Tender grilled chicken breast served over a fluffy quinoa and vegetable salad tossed in a creamy lime-avocado dressing with a bright, zesty finish.

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NUTRITION

451kcal
Protein
33.1g
Fat
18.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.75 cup cooked Quinoa

50 grams Avocado

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup diced Cucumber

0.5 cup halved Cherry Tomatoes

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Season the chicken breast with garlic powder, sea salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing into thin strips.

  • 4

    In a medium bowl, mash the avocado with lime juice and olive oil until a creamy dressing forms.

  • 5

    Fold the cooked quinoa, diced cucumber, and cherry tomatoes into the avocado mixture until evenly coated.

  • 6

    Place the salad on a plate and top with the sliced grilled chicken.

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

Tender grilled chicken breast served over a fluffy quinoa and vegetable salad tossed in a creamy lime-avocado dressing with a bright, zesty finish.

NUTRITION

451kcal
Protein
33.1g
Fat
18.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.75 cup cooked Quinoa

50 grams Avocado

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup diced Cucumber

0.5 cup halved Cherry Tomatoes

1 tablespoon Lime Juice

PREPARATION

  • 1

    Season the chicken breast with garlic powder, sea salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing into thin strips.

  • 4

    In a medium bowl, mash the avocado with lime juice and olive oil until a creamy dressing forms.

  • 5

    Fold the cooked quinoa, diced cucumber, and cherry tomatoes into the avocado mixture until evenly coated.

  • 6

    Place the salad on a plate and top with the sliced grilled chicken.