Name: Grilled Chicken Breast with Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 cup Cherry Tomatoes; 1/2 cup Diced Cucumber; 1 tbsp Crumbled Feta Cheese

Nutrition

Per serving

451 calories

Protein: 38g; 33% of calories
Carbs: 28g; 25% of calories
Fat: 21g; 42% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, pepper, and a pinch of dried oregano.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.
In a large salad bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber.
Pour the dressing over the salad and toss gently to coat the leaves and grains.
Slice the grilled chicken into strips and place them on top of the salad.
Garnish with crumbled feta cheese and serve immediately.

Nutrition

Ingredients

Instructions

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