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: 175g Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 tbsp Extra Virgin Olive Oil; 1/2 medium Avocado; 50g Cucumber, chopped; 50g Red Bell Pepper, chopped; 10g Sunflower Seeds

Nutrition

Per serving

681 calories

Protein: 48g; 28% of calories
Carbs: 33g; 19% of calories
Fat: 42g; 54% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of the olive oil.
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
While the chicken rests, combine the cooked quinoa, chopped cucumber, and diced red bell pepper in a large mixing bowl.
Whisk the remaining olive oil with a squeeze of fresh lemon juice and toss thoroughly with the quinoa and vegetable mixture.
Slice the grilled chicken into strips and place on top of the salad.
Garnish with sliced avocado and a sprinkle of sunflower seeds before serving.

Nutrition

Ingredients

Instructions

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