Name: Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 tbsp Extra Virgin Olive Oil; 40g Avocado; 50g Cucumber; 50g Red Bell Pepper; 20g Red Onion; 1 tbsp Lemon Juice

Nutrition

Per serving

437 calories

Protein: 31g; 27% of calories
Carbs: 31g; 28% of calories
Fat: 23g; 45% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Whisk the lemon juice, half of the olive oil, salt, and pepper in a small bowl to create a marinade.
Coat the chicken breast thoroughly in the marinade and let it rest for 10 minutes.
Grill the chicken over medium-high heat for approximately 5-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken grills, dice the cucumber, red bell pepper, and red onion into small, uniform pieces.
In a large mixing bowl, combine the cooked quinoa with the diced vegetables and the remaining olive oil.
Slice the grilled chicken into strips and serve it over the quinoa salad, garnished with fresh avocado slices.

Nutrition

Ingredients

Instructions

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