NUTRITION

SERVINGS

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 Avocado

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper.

• 2

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

• 3

  While the chicken grills, prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grain is fluffy.

• 4

  In a small blender or food processor, combine half of the avocado, lime juice, one teaspoon of olive oil, and a tablespoon of water to create a smooth dressing.

• 5

  Place the mixed greens in a large bowl and toss with the remaining teaspoon of olive oil, cooked quinoa, halved cherry tomatoes, and sliced cucumber.

• 6

  Slice the grilled chicken and the remaining avocado into thin strips.

• 7

  Arrange the chicken and avocado slices over the salad base and drizzle with the velvety avocado dressing.