Description
This grilled chicken salad with avocado and quinoa is a perfect Zepbound meal, packed with lean protein, healthy fats, and complex carbs for a balanced meal.
Ingredients
1 boneless, skinless chicken breast (around 6 oz)
1/2 cup cooked quinoa
1/2 avocado, sliced
1 cup mixed greens (such as spinach, arugula, and kale)
1/4 cup cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
1 tablespoon chia seeds (optional for added fiber)
Instructions
1. 1. Preheat your grill to medium-high heat. Season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F). Once done, set it aside to rest before slicing it.
2. 2. In a large bowl, combine the mixed greens, quinoa, avocado slices, and cherry tomatoes.
3. 3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad.
4. 4. Slice the grilled chicken breast and place it on top of the salad. Sprinkle with chia seeds (optional).
5. 5. Toss everything gently and enjoy a hearty, nutrient-packed meal that supports your Zepbound diet goals.
Notes
This dish is easy to prepare, nutrient-dense, and supports fat burning with a balanced mix of macronutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg