Name: Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 0.5 cup Diced Red Bell Pepper; 0.5 cup Sliced Cucumber; 0.25 small Avocado; 0.5 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

405 calories

Protein: 34g; 33% of calories
Carbs: 31g; 30% of calories
Fat: 17g; 37% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, pepper, and dried oregano before grilling over medium-high heat until the internal temperature reaches 165°F.
Allow the chicken to rest for five minutes to retain juices then slice it into bite-sized strips.
Whisk the extra virgin olive oil and fresh lemon juice together in a large mixing bowl to create a light dressing.
Add the cooked quinoa, baby spinach, diced bell peppers, and sliced cucumbers to the dressing bowl.
Toss the ingredients thoroughly to ensure the vegetables and grains are evenly coated with the vinaigrette.
Plate the salad mixture and top with the sliced grilled chicken and fresh avocado for a satisfying crunch.

Nutrition

Ingredients

Instructions

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