Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.25 cup Red Bell Pepper; 0.25 cup Cucumber; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley

Nutrition

Per serving

318 calories

Protein: 33g; 42% of calories
Carbs: 23g; 30% of calories
Fat: 10g; 28% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and black pepper.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into thin strips or bite-sized cubes.
In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, and sliced cucumber.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the dressing.
Pour the dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.
Top the salad with the grilled chicken pieces and serve immediately.

Nutrition

Ingredients

Instructions

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