Name: Grilled Chicken Breast with Crisp Romaine and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Boneless Skinless Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Chopped Romaine Lettuce; 0.5 cup Sliced Cucumber; 0.5 cup Halved Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.5 teaspoon Dried Oregano

Nutrition

Per serving

409 calories

Protein: 42g; 40% of calories
Carbs: 29g; 28% of calories
Fat: 15g; 32% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with dried oregano, salt, and pepper.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken is grilling, whisk together the olive oil and lemon juice in a small bowl to create the dressing.
In a large bowl, combine the chopped romaine lettuce, cooked quinoa, sliced cucumber, and cherry tomatoes.
Slice the grilled chicken into strips once it has rested for 5 minutes.
Toss the salad with the lemon vinaigrette and top with the sliced chicken breast.

Nutrition

Ingredients

Instructions

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