Name: Grilled Chicken and Quinoa Crunch Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 ounces Chicken Breast; 1/3 cup Cooked Quinoa; 0.7 ounces Roasted Chickpeas; 2 cups Raw Kale; 1.5 teaspoons Dried Cranberries; 0.6 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Nutrition

Per serving

375 calories

Protein: 38g; 39% of calories
Carbs: 35g; 36% of calories
Fat: 10g; 24% 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 cooked through and juices run clear.
Cook the quinoa according to package directions if not using pre-cooked, and set aside to cool slightly.
Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
Place the kale in a large bowl with the lemon juice and olive oil, then massage with your hands for 1-2 minutes until the leaves are dark green and tender.
Add the cooked quinoa, dried cranberries, and sliced grilled chicken to the bowl and toss to combine.
Top the salad with the roasted chickpeas just before serving to ensure they stay perfectly crunchy.

Nutrition

Ingredients

Instructions

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