Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup quinoa
- 1 avocado, cubed
- 2 cups mixed greens
- 1 cucumber, sliced
- 1 tomato, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the grill or grill pan to medium-high heat.
- Season the chicken with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 6-7 minutes per side, until fully cooked (internal temperature should reach 165°F).
- While the chicken is grilling, cook the quinoa according to the package instructions.
- In a large mixing bowl, combine the mixed greens, cucumber, tomato, and red onion.
- Once the quinoa is cooked and slightly cooled, add it to the salad bowl.
- Slice the avocado and add it to the salad.
- Drizzle olive oil, balsamic vinegar, and lemon juice over the salad. Toss gently to mix all ingredients.
- Once the chicken is cooked and rested, slice it into thin strips and place it on top of the salad.
- Season with additional salt and pepper, if desired, and serve immediately.
Notes
For added texture, sprinkle sunflower or pumpkin seeds on top. You can also add apple or pear slices for a refreshing sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
Keywords: chicken, avocado, quinoa, salad, healthy, grilled, natural mounjaro