Name: Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.9 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 2 teaspoons Extra Virgin Olive Oil; 1/2 cup diced Cucumber; 1/2 cup diced Red Bell Pepper; 1/4 cup sliced Radishes; 1 tablespoon Lemon Juice; Pinch of Sea Salt and Black Pepper

Nutrition

Per serving

391 calories

Protein: 40g; 40% of calories
Carbs: 27g; 27% of calories
Fat: 15g; 33% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and a touch of dried oregano if desired.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with one teaspoon of olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
In a medium bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and sliced radishes.
Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.
Toss the quinoa and vegetable mixture with the dressing and season with a pinch of salt.
Plate the sliced chicken alongside the crunchy quinoa salad and serve immediately.

Nutrition

Ingredients

Instructions

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