Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 tbsp Tahini; 1 tsp Extra Virgin Olive Oil; 1/2 cup diced Cucumber; 1/2 cup diced Red Bell Pepper; 1 tbsp Lemon Juice

Nutrition

Per serving

446 calories

Protein: 41g; 36% of calories
Carbs: 31g; 27% of calories
Fat: 19g; 37% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and black pepper.
Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.
While the chicken is grilling, prepare the dressing by whisking together the tahini, lemon juice, and a tablespoon of warm water until it reaches a smooth, pourable consistency.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.
Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips or bite-sized cubes.
Add the chicken to the quinoa and vegetable mixture, then drizzle the lemon tahini dressing over the top and toss everything together until well coated.

Nutrition

Ingredients

Instructions

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