Name: Grilled chicken and quinoa salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 1 1/2 tsp olive oil; 1 tbsp lemon juice; 1 tsp dried basil; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

420 calories

Protein: 40g; 37% of calories
Carbs: 39g; 36% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 15 min

Combine the quinoa, water, and a pinch of 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 the heat and let rest covered for 5 minutes.
While the quinoa cooks, rub the chicken breast on both sides with the dried basil, garlic powder, black pepper, and half the remaining salt.
Heat half the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6 minutes. Flip and cook for 6 to 8 minutes more until the center is opaque and reaches its safe temperature. Transfer to a board to rest. Done when opaque in the center, 165°F.
In a mixing bowl, whisk the remaining olive oil, lemon juice, and the rest of the salt. Add the cooked quinoa, cucumber, and cherry tomatoes, tossing to coat.
Slice the rested chicken breast and serve it over the quinoa salad.

Nutrition

Ingredients

Instructions

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