Name: Grilled Chicken Breast Salad with Quinoa and Creamy Avocado Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 105g Chicken Breast; 90g Cooked Quinoa; 80g Avocado; 30g Nonfat Greek Yogurt; 5g Olive Oil; 60g Mixed Greens; 75g Cherry Tomatoes; 50g Cucumber; 15g Lemon Juice

Grilled Chicken Breast Salad with Quinoa and Creamy Avocado Dressing

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 Salad with Quinoa and Creamy Avocado Dressing

Tender grilled chicken breast served over a bed of fluffy quinoa and crisp greens, finished with a drizzle of velvety avocado dressing.

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NUTRITION

Protein

36.2g

Fat

21.4g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

105g Chicken Breast

90g Cooked Quinoa

80g Avocado

30g Nonfat Greek Yogurt

5g Olive Oil

60g Mixed Greens

75g Cherry Tomatoes

50g Cucumber

15g Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
2
Heat the olive oil in a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is cooking, prepare the dressing by blending the avocado, Greek yogurt, lemon juice, and a tablespoon of water until completely smooth.
4
In a large serving bowl, combine the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumbers.
5
Remove the chicken from the heat, let it rest for 3 minutes, then slice it into strips.
6
Top the salad with the sliced chicken breast and drizzle the creamy avocado dressing over everything before serving.