Name: Grilled Chicken and Quinoa Salad with Fresh Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 ounces Grilled Chicken Breast, sliced; 0.5 cup Cooked Quinoa; 0.5 cup Cucumber, chopped; 0.5 cup Cherry Tomatoes, halved; 0.25 cup Red Bell Pepper, diced; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

262 calories

Protein: 16g; 24% of calories
Carbs: 27g; 40% of calories
Fat: 11g; 35% of calories

Ingredients

7 items

1¼ ounces Grilled Chicken Breast, sliced
½ cup Cooked Quinoa
½ cup Cucumber, chopped
½ cup Cherry Tomatoes, halved
¼ cup Red Bell Pepper, diced
1½ teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and pepper.
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.
In a large mixing bowl, combine the cooked quinoa, chopped cucumber, halved cherry tomatoes, and diced red bell pepper.
In a small separate bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
Add the sliced grilled chicken to the salad bowl.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

Ingredients

Instructions

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