Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Cucumber; 0.25 cup Red Bell Pepper; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Hemp Hearts; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley

Nutrition

Per serving

428 calories

Protein: 41g; 39% of calories
Carbs: 26g; 25% of calories
Fat: 18g; 37% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and a small squeeze of lemon juice.
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
While the chicken grills, combine the cooked quinoa, diced cucumber, diced red bell pepper, and chopped parsley in a large bowl.
Whisk the extra virgin olive oil with the remaining lemon juice and pour it over the quinoa mixture, tossing to coat.
Fold in the hemp hearts to add a boost of healthy fats and a subtle nutty flavor.
Slice the grilled chicken into thin strips and serve immediately over the chilled, crunchy salad.

Nutrition

Ingredients

Instructions

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