Grilled Chicken Breast Salad with Creamy Avocado and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Salad with Creamy Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Creamy Avocado and Quinoa

Grilled chicken breast and fluffy quinoa tossed with mixed greens and a creamy avocado dressing, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
45.6g
Fat
18.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

50g Avocado

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken rests, whisk together the mashed avocado, olive oil, and lemon juice in a small bowl until smooth.

  • 4

    In a large bowl, combine the mixed greens and cooked quinoa.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Toss the salad components with the avocado dressing and top with the sliced chicken.

Grilled Chicken Breast Salad with Creamy Avocado and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Salad with Creamy Avocado and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Creamy Avocado and Quinoa

Grilled chicken breast and fluffy quinoa tossed with mixed greens and a creamy avocado dressing, finished with a squeeze of zesty lemon.

NUTRITION

431kcal
Protein
45.6g
Fat
18.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

50g Avocado

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken rests, whisk together the mashed avocado, olive oil, and lemon juice in a small bowl until smooth.

  • 4

    In a large bowl, combine the mixed greens and cooked quinoa.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Toss the salad components with the avocado dressing and top with the sliced chicken.