Name: Grilled chicken and quinoa salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa, rinsed; 2/3 cup water; 3.5 oz cucumber, diced; 2/3 cup cherry tomatoes, halved; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

432 calories

Protein: 33g; 29% of calories
Carbs: 35g; 31% of calories
Fat: 19g; 39% of calories

Instructions

Prep 15 min · Cook 20 min

Combine quinoa, water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the quinoa cooks, rub the chicken breast with half the olive oil, the dried basil, garlic powder, black pepper, and a pinch of the salt.
Heat a grill pan over medium high heat. Grill the chicken for 6 to 7 minutes, flip, and cook for 6 minutes more until the center is opaque. Transfer to a board to rest for 5 minutes before slicing. Done when opaque in the center, 165°F.
In a bowl, whisk together the remaining olive oil, lemon juice, and remaining salt. Add the cooked quinoa, cucumbers, and tomatoes, tossing to coat. Serve the sliced chicken on top.

Nutrition

Ingredients

Instructions

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