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Scoop chicken and quinoa into an avocado half and you've got a high protein lunch that looks like it came from a café. Nutrient-dense and surprisingly filling.
Cut the avocados in half lengthwise and carefully remove the pits. Use a spoon to scoop out enough flesh to create a generous cavity, leaving a 1/2-inch border for structure.
Dice the cooked chicken breast into 1/2-inch cubes and set aside. Fluff the cooked quinoa with a fork, ensuring no clumps remain.
In a medium bowl, combine the diced chicken, cooked quinoa, chopped red bell pepper, and scallions. Mix well for even distribution.
Drizzle olive oil and fresh lemon juice over the chicken and quinoa mixture. Season with salt and black pepper, and mix until the salad is well-coated and ingredients are glossy.
Spoon the chicken-quinoa filling into the prepared avocado halves, pressing gently to compact the mixture. Serve immediately to retain freshness and optimal texture.
