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; 1/4 cup dry quinoa; 1/2 cup water; 3.5 oz cucumber, diced; 1/4 cup fresh parsley, chopped; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

471 calories

Protein: 52g; 43% of calories
Carbs: 33g; 27% of calories
Fat: 16g; 29% of calories

Instructions

Prep 20 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 the heat and let rest for 5 minutes until all liquid is absorbed, then fluff with a fork.
While the quinoa cooks, rub the chicken breast with half the olive oil, the garlic powder, dried basil, half the salt, and half the black pepper.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Cook the chicken for 6 to 7 minutes, flip, and cook for 6 to 7 minutes more until opaque in the center. Transfer to a plate to rest for 5 minutes before slicing. Done when opaque in the center, 165°F.
In a medium bowl, toss the cooked quinoa with the diced cucumber, chopped parsley, lemon juice, and the remaining salt and pepper.
Place the quinoa salad on the plate and top with the sliced grilled chicken breast.

Nutrition

Ingredients

Instructions

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