Name: Grilled chicken and quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 2/3 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, patted dry; 1 1/2 tsp extra virgin olive oil; 1/2 tsp black pepper; 1/3 cup cherry tomatoes, halved; 2 oz cucumber, diced; 2 tsp lemon juice; 1 tsp dried oregano

Nutrition

Per serving

398 calories

Protein: 37g; 36% of calories
Carbs: 36g; 36% of calories
Fat: 13g; 28% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the quinoa, water, and a pinch of the salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the quinoa cooks, brush the chicken breast with half the olive oil. Season both sides with the rest of the salt, the black pepper, and half the dried oregano.
Heat a skillet over medium-high heat. Place the chicken in the pan and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Transfer to a cutting board to rest. Done when opaque in the center, 165°F.
Whisk the remaining olive oil, lemon juice, and remaining dried oregano in a large bowl. Add the halved cherry tomatoes and diced cucumber, tossing to coat.
Slice the rested chicken breast. Add the fluffy quinoa to the bowl with the vegetables and vinaigrette, tossing gently to combine, then top with the sliced chicken.

Nutrition

Ingredients

Instructions

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