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 chicken breast grilled with zesty lime and cumin, served over a fluffy quinoa salad tossed with creamy avocado and crisp cucumber.

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NUTRITION

561kcal
Protein
41.1g
Fat
26.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 medium Avocado

2 tsp Extra Virgin Olive Oil

1/3 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 tbsp Lime Juice

1/2 tsp Ground Cumin

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PREPARATION

  • 1

    Season the chicken breast evenly with ground cumin, sea salt, and black pepper.

  • 2

    Preheat a grill or 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 rests, whisk together the extra virgin olive oil and lime juice in a large mixing bowl.

  • 4

    Add the cooked quinoa, halved cherry tomatoes, and diced cucumber to the bowl and toss to coat.

  • 5

    Gently fold in the diced avocado, allowing it to slightly break down and create a creamy texture throughout the salad.

  • 6

    Slice the grilled chicken into strips and serve immediately over the prepared quinoa salad.

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 chicken breast grilled with zesty lime and cumin, served over a fluffy quinoa salad tossed with creamy avocado and crisp cucumber.

NUTRITION

561kcal
Protein
41.1g
Fat
26.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 medium Avocado

2 tsp Extra Virgin Olive Oil

1/3 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 tbsp Lime Juice

1/2 tsp Ground Cumin

PREPARATION

  • 1

    Season the chicken breast evenly with ground cumin, sea salt, and black pepper.

  • 2

    Preheat a grill or 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 rests, whisk together the extra virgin olive oil and lime juice in a large mixing bowl.

  • 4

    Add the cooked quinoa, halved cherry tomatoes, and diced cucumber to the bowl and toss to coat.

  • 5

    Gently fold in the diced avocado, allowing it to slightly break down and create a creamy texture throughout the salad.

  • 6

    Slice the grilled chicken into strips and serve immediately over the prepared quinoa salad.