Electric Lunchbox Quinoa Salad with Grilled Chicken and Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A protein-packed, refreshing quinoa salad with grilled chicken and creamy avocado, designed for easy reheating in electric lunchboxes. This chicken recipe (gluten free, high protein), ready in about 35 minutes, pairs quinoa, water, chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 8 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 1 medium, diced avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice

Instructions

1. Step 1: Rinse 1 cup dry quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let rest covered for 5 minutes.
2. Step 2: While quinoa cooks, preheat a grill pan or skillet over medium-high heat. Rub 8 oz boneless, skinless chicken breast with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp ground paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Grill chicken for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. Step 3: In a large bowl, combine the cooked quinoa, sliced chicken, 1 medium diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 tbsp olive oil, 2 tbsp lime juice, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to mix without mashing avocado. Serve warm or pack in an electric lunchbox for easy reheating.