Name: Grilled Chicken Breast with Creamy Avocado Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 0.46 cup cooked Quinoa; 40g Avocado; 0.5 cup Cherry Tomatoes; 0.5 cup diced Cucumber; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lime Juice; Fresh Cilantro, Sea Salt, and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Avocado Quinoa Salad

Tender chicken breast grilled to perfection and served over a fluffy quinoa salad tossed with creamy avocado and fresh lime for a bright, zesty finish.

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NUTRITION

Protein

40.2g

Fat

16.1g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.46 cup cooked Quinoa

40g Avocado

0.5 cup Cherry Tomatoes

0.5 cup diced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

Fresh Cilantro, Sea Salt, and Black Pepper to taste

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, place the cooked quinoa in a large mixing bowl.
4
Halve the cherry tomatoes and dice the cucumber and avocado.
5
Add the tomatoes, cucumber, and avocado to the quinoa bowl.
6
In a small jar, whisk together the lime juice and olive oil with a pinch of salt.
7
Pour the dressing over the quinoa mixture and toss gently to combine, allowing the avocado to slightly cream the salad.
8
Slice the grilled chicken into strips.
9
Plate the quinoa salad and top with the sliced chicken and a garnish of fresh cilantro.