Name: Grilled chicken and quinoa salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1/3 cup quinoa; 2/3 cup water; 3.5 oz cucumber, diced; 2 1/2 tbsp fresh parsley, chopped; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

507 calories

Protein: 52g; 40% of calories
Carbs: 44g; 34% of calories
Fat: 15g; 25% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. 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 with half the olive oil, the dried basil, black pepper, and a pinch of salt.
Heat a 12-inch skillet over medium heat. Add the chicken and cook for 7 minutes, flip, and cook for 7 minutes more until opaque in the center. Transfer to a board to rest for 5 minutes, then slice. Done when opaque in the center, 165°F.
In a bowl, whisk the remaining olive oil with the lemon juice and the remaining salt. Add the cooked quinoa, diced cucumber, and chopped parsley. Toss to coat everything evenly.

Nutrition

Ingredients

Instructions

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