Name: Grilled Chicken with Quinoa Tabbouleh and Lemon Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 135g Chicken Breast, boneless and skinless; 110g Cooked Quinoa; 80g Nonfat Plain Greek Yogurt; 2 teaspoons Olive Oil; 50g Chopped Cucumber; 50g Chopped Tomato; 15g Chopped Fresh Parsley and Mint; 2 tablespoons Lemon Juice

Nutrition

Per serving

450 calories

Protein: 44g; 40% of calories
Carbs: 33g; 29% of calories
Fat: 15g; 31% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, pepper, and a touch of dried oregano.
Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.
In a medium bowl, combine the cooked quinoa, chopped cucumber, chopped tomato, fresh parsley, and mint.
Whisk the remaining teaspoon of olive oil with one tablespoon of lemon juice, then toss with the quinoa tabbouleh.
In a small bowl, mix the Greek yogurt with the remaining tablespoon of lemon juice and a pinch of salt to make the sauce.
Slice the grilled chicken and serve alongside the quinoa tabbouleh, topped with the lemon yogurt sauce.

Nutrition

Ingredients

Instructions

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