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 vibrant quinoa salad tossed with mashed avocado and lemon, finished with a satisfyingly toasted crunch of pumpkin seeds.

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NUTRITION

426kcal
Protein
34.6g
Fat
19.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.4 oz Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 cup Baby Spinach

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano if desired.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the lemon juice and extra virgin olive oil in a large mixing bowl.

  • 4

    Add the diced avocado to the bowl and lightly mash it with a fork into the oil and lemon mixture to create a creamy base.

  • 5

    Fold in the cooked quinoa, halved cherry tomatoes, and diced cucumber until evenly coated.

  • 6

    Gently toss in the baby spinach until it begins to slightly wilt from the dressing.

  • 7

    Slice the grilled chicken into strips and place them over the quinoa salad base.

  • 8

    Garnish with pumpkin seeds for a nutty finish and serve immediately.

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 vibrant quinoa salad tossed with mashed avocado and lemon, finished with a satisfyingly toasted crunch of pumpkin seeds.

NUTRITION

426kcal
Protein
34.6g
Fat
19.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.4 oz Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 cup Baby Spinach

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano if desired.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the lemon juice and extra virgin olive oil in a large mixing bowl.

  • 4

    Add the diced avocado to the bowl and lightly mash it with a fork into the oil and lemon mixture to create a creamy base.

  • 5

    Fold in the cooked quinoa, halved cherry tomatoes, and diced cucumber until evenly coated.

  • 6

    Gently toss in the baby spinach until it begins to slightly wilt from the dressing.

  • 7

    Slice the grilled chicken into strips and place them over the quinoa salad base.

  • 8

    Garnish with pumpkin seeds for a nutty finish and serve immediately.