High-Protein Grilled Chicken Salad with Quinoa and Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutrient-packed salad combining grilled chicken breast, fluffy quinoa, and creamy avocado for a satisfying high-protein meal. This Mediterranean-inspired healthy bowl recipe (high-protein, gluten free), ready in about 35 minutes, pairs chicken breast, quinoa, ripe avocado 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.

Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup quinoa under cold water. In a medium pot, combine the quinoa with 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside to cool.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Rub 8 oz chicken breast with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest 5 minutes, then slice into strips.
  3. Step 3: In a large bowl, toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 diced ripe avocado. Add the cooked quinoa and sliced chicken.
  4. Step 4: Whisk together remaining 1 tbsp olive oil and 1 tbsp lemon juice with a pinch of salt and pepper. Drizzle over the salad and toss gently to combine. Serve immediately.

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