Grilled Chicken with Quinoa & Avocado Salad

A balanced and nutritious lunch featuring grilled chicken breast served with a quinoa and avocado salad.

Total time: 45 min

Servings: 1

Calories: 1500 per serving

Protein: 120g | Carbs: 100g | Fat: 50g

Ingredients

• 8 oz (227g) boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup (93g) quinoa, uncooked
• 1 1/4 cups (300ml) water
• 1 medium avocado, diced
• 1/2 cup (75g) cherry tomatoes, halved
• 1/4 cup (30g) red onion, finely chopped
• 1/4 cup (4g) fresh cilantro, chopped
• 1 tablespoon lime juice
• 2 tablespoons Greek yogurt

Instructions

1. Preheat the grill to medium-high heat.
2. Rub the chicken breast with olive oil, paprika, salt, and pepper.
3. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
4. Remove the chicken from the grill and let it rest for 5 minutes.
5. In a medium saucepan, bring the water to a boil and add the quinoa. Reduce heat to low, cover, and let it simmer for 15 minutes or until the quinoa is cooked and fluffy.
6. In a large bowl, combine the cooked quinoa, avocado, cherry tomatoes, red onion, cilantro, and lime juice.
7. Slice the rested chicken breast and serve it on top of the quinoa salad.
8. Add a dollop of Greek yogurt on the side to complement the flavors.