Name: Grilled chicken with 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; 1/3 cup water; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/3 cup cherry tomatoes, halved; 2 oz cucumber, diced; 2 1/2 tbsp fresh parsley, chopped; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

408 calories

Protein: 41g; 39% of calories
Carbs: 31g; 30% of calories
Fat: 15g; 31% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa and water. 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, and half the salt and pepper.
Heat a grill pan over medium-high heat. Place the chicken on the pan and cook for 6 minutes. Flip and cook for 6 minutes more until the center is opaque. 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 and pepper. Add the cooked quinoa, cherry tomatoes, cucumber, and parsley, tossing to coat.
Transfer the quinoa salad to a plate and top with the grilled chicken breast.

Nutrition

Ingredients

Instructions

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