Name: Grilled Chicken Breast Salad with Quinoa and Crunchy Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.9 oz Boneless Skinless Chicken Breast; 1/4 cup Dry Quinoa; 1/2 cup Diced Red Bell Pepper; 1/2 cup Diced Cucumber; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tbsp Chopped Fresh Parsley

Nutrition

Per serving

355 calories

Protein: 32g; 36% of calories
Carbs: 34g; 38% of calories
Fat: 10g; 25% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Rinse the quinoa under cold water, then combine with 1/2 cup water in a small pot and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed; fluff with a fork and let cool.
Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
Let the chicken rest for 5 minutes before slicing into bite-sized strips.
In a large bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the dressing.
Add the cooked quinoa, diced bell pepper, and diced cucumber to the bowl and toss well to coat.
Top the salad with the grilled chicken strips and serve immediately.

Nutrition

Ingredients

Instructions

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