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

Nutrition

Per serving

402 calories

Protein: 51g; 50% of calories
Carbs: 28g; 27% of calories
Fat: 10g; 23% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Combine the quinoa, water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce 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, half the salt, and all the black pepper.
Heat a grill pan over medium-high heat. Place the chicken on the grill and cook for 6 minutes. Flip and cook for 5 to 7 minutes more until the center is opaque. Transfer to a board to rest for 5 minutes, then slice. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork. In a bowl, toss the quinoa with the cucumber, parsley, lemon juice, and the remaining olive oil and salt. Top with the sliced grilled chicken.

Nutrition

Ingredients

Instructions

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