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: 4.2 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.25 cup Canned Black Beans, rinsed; 0.5 medium Avocado; 1 tsp Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes, halved; 0.5 cup Cucumber, diced; 1 tbsp Fresh Lime Juice

Nutrition

Per serving

461 calories

Protein: 44g; 37% of calories
Carbs: 40g; 34% of calories
Fat: 16g; 30% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt, cracked black pepper, and garlic powder.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken grills, combine the cooked quinoa, rinsed black beans, halved cherry tomatoes, and diced cucumber in a large mixing bowl.
In a small bowl, mash half of the avocado portion with the lime juice and olive oil until smooth and creamy.
Fold the avocado dressing into the quinoa and vegetable mixture until everything is evenly coated.
Slice the grilled chicken into strips and serve it over the quinoa salad, garnishing with the remaining avocado slices.

Nutrition

Ingredients

Instructions

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