Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.2 ounces Grilled Chicken Breast; 0.75 cup Cooked Quinoa; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup Diced Red Bell Pepper; 0.5 cup Sliced Cucumber; 0.25 cup Shredded Carrots; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

428 calories

Protein: 27g; 25% of calories
Carbs: 39g; 36% of calories
Fat: 19g; 39% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
Allow the chicken to rest for five minutes before slicing it into bite-sized strips.
In a large mixing bowl, combine the cooked quinoa with the diced bell peppers, sliced cucumbers, and shredded carrots.
Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create a simple, clean dressing.
Drizzle the dressing over the salad and toss everything together until the vegetables and grains are evenly coated.
Top the salad with the grilled chicken strips and serve immediately while the chicken is still warm.

Nutrition

Ingredients

Instructions

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