Name: Grilled chicken with quinoa salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 5 oz boneless skinless chicken breast, patted dry; 1 tbsp lemon juice; 1 1/2 tsp extra virgin olive oil; 1 clove garlic, minced; 1 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 3.5 oz cucumber, diced; 2/3 cup cherry tomatoes, halved; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

400 calories

Protein: 39g; 38% of calories
Carbs: 34g; 34% of calories
Fat: 13g; 28% of calories

Instructions

Prep 20 min · Cook 15 min

Combine quinoa, water, and a pinch of the salt in a small saucepan over high heat. Bring to a boil, 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, whisk together half the lemon juice, half the olive oil, minced garlic, dried basil, half the salt, and the black pepper in a bowl. Add the chicken breast and toss to coat.
Heat a skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Transfer to a board to rest for 5 minutes, then slice into strips. Done when opaque in the center, 165°F.
In a mixing bowl, toss the cooked quinoa with the diced cucumber, cherry tomatoes, remaining lemon juice, remaining olive oil, remaining salt, and chopped parsley.
Place the quinoa salad on a plate and top with the sliced seared chicken.

Nutrition

Ingredients

Instructions

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