Name: Grilled chicken and quinoa salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 3 tbsp dry quinoa, rinsed; 1/3 cup water; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

330 calories

Protein: 35g; 41% of calories
Carbs: 27g; 33% of calories
Fat: 10g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the quinoa and water. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes until water is absorbed.
Season the chicken breast on both sides with half the salt and half the black pepper.
Heat a grill pan over medium high heat and lightly coat with a small amount of the olive oil. Grill the chicken for 6 minutes, flip, and grill for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
While the chicken and quinoa cook, dice the cucumber and red onion, and halve the cherry tomatoes. Chop the parsley.
In a large bowl, whisk together the lemon juice, the remaining olive oil, and the remaining salt and pepper.
Fluff the quinoa with a fork and add it to the bowl with the dressing. Add the cucumber, tomatoes, onion, and parsley. Toss to coat well. Slice the grilled chicken into strips.

Nutrition

Ingredients

Instructions

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