Name: Grilled Lemon-Garlic Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Boneless Skinless Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup Plain Nonfat Greek Yogurt; 1 tsp Olive Oil; 1/2 cup Chopped Cucumber; 1/4 cup Chopped Tomato; 1 tbsp Lemon Juice

Nutrition

Per serving

565 calories

Protein: 69g; 50% of calories
Carbs: 38g; 28% of calories
Fat: 14g; 22% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Marinate the chicken breast in half of the lemon juice, minced garlic, salt, pepper, and olive oil.
Grill the chicken breast over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F, then let it rest before slicing.
In a bowl, combine the cooked quinoa, chopped tomato, half of the chopped cucumber, and fresh parsley to create the tabbouleh.
In a separate small bowl, mix the Greek yogurt with the remaining chopped cucumber, remaining lemon juice, and a pinch of garlic powder to make the sauce.
Slice the grilled chicken and serve alongside the quinoa tabbouleh, topped with the cucumber yogurt sauce.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes