Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 tbsp Sliced Almonds; 1/2 cup Diced Cucumber; 1/4 cup Diced Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard

Nutrition

Per serving

412 calories

Protein: 38g; 38% of calories
Carbs: 29g; 28% of calories
Fat: 15g; 34% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt and black pepper.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
In a large bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and sliced almonds.
In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
Pour the vinaigrette over the quinoa mixture and toss well to coat all ingredients evenly.
Top the salad with the sliced grilled chicken and serve immediately.

Nutrition

Ingredients

Instructions

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