Description
This vibrant Peruvian Chicken, Avocado & Quinoa Salad is a wholesome meal packed with flavor and nutrition. Enjoy the perfect balance of protein, healthy fats, and grains in every bite!
Ingredients
– 1 pound boneless, skinless chicken breast
– 1 cup quinoa
– 2 ripe avocados, diced
– 1 cup cherry tomatoes, halved
– 1 cup fresh cilantro, chopped
– 1 lime, juiced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 jalapeño, diced (for heat)
Instructions
1. Start by marinating the chicken breast with lime juice, olive oil, salt, and pepper for at least 15 minutes.
2. Cook quinoa according to package instructions and let it cool.
3. Grill or sauté the marinated chicken until fully cooked, about 6-7 minutes per side. Let rest before slicing.
4. In a large bowl, combine cooked quinoa, diced avocados, cherry tomatoes, and cilantro.
5. Add the sliced chicken on top and drizzle with additional lime juice and olive oil. Toss gently to combine.
6. Serve immediately or refrigerate for later enjoyment.
Notes
For a meal prep option, store the salad in individual containers for an easy grab-and-go lunch. The flavors develop beautifully overnight.
- Prep Time: 15
- Cook Time: 30
- Category: Salads and Bowls
- Method: Grilling, Stovetop
- Cuisine: Peruvian