Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 tbsp Sliced Almonds; 1 tsp Extra Virgin Olive Oil; 1/2 cup Diced Cucumber; 1/4 cup Diced Red Bell Pepper; 1 tbsp Lemon Juice; 1 tbsp Chopped Fresh Parsley

Nutrition

Per serving

386 calories

Protein: 40g; 41% of calories
Carbs: 27g; 28% of calories
Fat: 14g; 31% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your grill or a grill pan over medium-high heat.
Season the chicken breast with a pinch of sea salt, black pepper, and a touch of dried oregano.
Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
In a medium bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, and sliced almonds.
Whisk together the olive oil, lemon juice, and fresh parsley to create the vinaigrette.
Pour the vinaigrette over the quinoa mixture and toss well to combine.
Slice the grilled chicken into strips and serve on top of the crunchy quinoa salad.

Nutrition

Ingredients

Instructions

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