Name: Grilled Chicken Breast with Crunchy Quinoa and Fresh Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Cucumber; 1/2 cup Cherry Tomatoes; 1/4 cup Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tbsp Roasted Pumpkin Seeds

Nutrition

Per serving

400 calories

Protein: 43g; 42% of calories
Carbs: 28g; 28% of calories
Fat: 14g; 30% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, black pepper, and a small squeeze of lemon juice.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and diced red bell pepper.
Whisk together the olive oil and the remaining lemon juice in a small ramekin to create a light vinaigrette.
Pour the dressing over the quinoa and vegetable mixture, tossing gently to coat all ingredients evenly.
Fold in the roasted pumpkin seeds to provide a satisfying crunch to the salad.
Slice the rested grilled chicken into thin strips and serve immediately over the fresh quinoa salad.

Nutrition

Ingredients

Instructions

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