Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 0.5 cup diced Cucumber; 0.25 cup diced Red Bell Pepper; 1 tablespoon Pumpkin Seeds; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Nutrition

Per serving

372 calories

Protein: 39g; 41% of calories
Carbs: 24g; 25% of calories
Fat: 14g; 34% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and dried oregano.
Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked and juicy.
In a medium bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.
Whisk together the olive oil and lemon juice, then toss with the quinoa mixture to coat.
Toast the pumpkin seeds in a dry pan over low heat for 2 minutes until fragrant and toasted.
Slice the grilled chicken and serve over the quinoa salad, topped with the toasted pumpkin seeds.

Nutrition

Ingredients

Instructions

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