Ingredients
4 boneless skinless chicken breasts
2 cups diced fresh peaches
1/2 cup red onion, finely chopped
1 jalapeno, seeded and minced
1/4 cup chopped fresh cilantro
2 tbsp lime juice
2 tbsp olive oil
Salt and black pepper to taste
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1 avocado, sliced
1 cup cherry tomatoes, halved
1 cup cooked quinoa
4 cups mixed greens
Instructions
Preheat grill to 400°F
Pat chicken dry, season with smoked paprika, garlic powder, cumin, salt, and pepper
Grill 5-7 minutes per side until juices run clear
Combine peaches, red onion, jalapeno, cilantro, lime juice, and 1 tbsp olive oil in a bowl
Season with salt and pepper
Warm quinoa, toss with remaining 1 tbsp olive oil
Assemble salads with mixed greens, chicken, peach salsa, avocado, cherry tomatoes, and quinoa
Drizzle with reserved salsa liquid
Notes
Use a stovetop grill pan if outdoor grill not available
Add crumbled feta or vegan cheese alternative if desired
Best served immediately to maintain salsa texture
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Meals
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 10g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 120mg