Name: Grilled chicken and quinoa salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/3 cup water; 3.5 oz cucumber, diced; 2/3 cup cherry tomatoes, halved; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil

Nutrition

Per serving

429 calories

Protein: 43g; 39% of calories
Carbs: 33g; 30% of calories
Fat: 15g; 31% of calories

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Season the chicken breast with a pinch of salt and pepper. Heat a skillet over medium-high heat with a light coating of the oil. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more until cooked through. Remove from the pan and let rest for 5 minutes before slicing. Done when opaque in the center, 165°F.
In a large bowl, whisk together the lemon juice, the remaining olive oil, dried basil, and the remaining salt and pepper.
Fluff the cooked quinoa with a fork and add it to the bowl with the dressing. Add the diced cucumber and halved cherry tomatoes. Toss well to combine and coat everything in the dressing.

Nutrition

Ingredients

Instructions

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