Grilled Paprika Chicken with Spinach Avocado Blend

Savor a high-protein delight with succulent grilled paprika chicken served atop a fresh blend of spinach and creamy avocado. Perfect for a nutritious, flavorful meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating your grill or a grill pan over medium-high heat. Rub the chicken breast with olive oil and sprinkle evenly with smoked paprika, ensuring it's fully coated. The paprika not only adds flavor but also helps create a beautiful golden crust as it grills.
2. 2.
   Once the grill is hot, place the chicken breast on it. Cook for about 5-6 minutes on each side. You're looking for the meat to be firm and white throughout, with no pink remaining. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) for safety.
3. 3.
   While the chicken is grilling, prepare the spinach avocado blend. In a bowl, combine the fresh baby spinach and diced avocado. Gently stir together until they're just mixed, taking care not to mash the avocado too much. The fresh spinach adds a nutritious crunch, while the avocado provides creaminess and healthy fats.
4. 4.
   Remove the chicken from the grill and let it rest for a couple of minutes before slicing. Resting allows the juices to redistribute, ensuring a more tender bite when serving.
5. 5.
   Serve the sliced chicken over the spinach avocado blend. This allows the heat from the chicken to slightly wilt the spinach, enhancing its flavors and making it more tender. Adjust seasoning with salt and pepper to taste, if desired. If you need more flavor, you can drizzle with a bit more olive oil or a squeeze of lemon.