If you’re looking for a nutritious and balanced meal that’s perfect for fueling your fitness routine, this grilled chicken with quinoa and avocado salad is the answer. Packed with lean protein, healthy fats, and complex carbs, this dish will keep you satisfied while providing the nutrients your body needs for muscle repair and sustained energy.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup quinoa
- 1 ripe avocado, diced
- 1 cucumber, chopped
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp balsamic vinegar (optional)
Instructions:
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold water, then cook it in 2 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the water is absorbed. Fluff with a fork and set aside.
- Grill the Chicken: While the quinoa is cooking, season the chicken breasts with salt, pepper, garlic powder, and paprika. Preheat your grill or stovetop pan on medium-high heat, and grill the chicken for 6-8 minutes on each side until fully cooked. Let it rest for 5 minutes before slicing.
- Prepare the Salad: In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
- Assemble the Dish: On a plate, serve the grilled chicken over a bed of quinoa. Add the avocado salad on the side, garnish with fresh parsley, and drizzle with balsamic vinegar for extra flavor if desired.
Macros per Serving:
- Calories: 460 kcal
- Protein: 38g
- Carbohydrates: 28g
- Fiber: 6g
- Fat: 22g
This meal is well-balanced with lean protein from the chicken, healthy fats from the avocado, and complex carbs from the quinoa, making it ideal for both muscle recovery and energy replenishment after a workout.