Name: Grilled chicken breast with 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; 1/2 cup water; 3.5 oz cucumber, diced; 1/4 cup fresh parsley, chopped; 1 tbsp lemon juice; 2 1/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

448 calories

Protein: 46g; 41% of calories
Carbs: 31g; 27% of calories
Fat: 16g; 32% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 10 min

In a small pot, 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 it rest, covered, for 5 minutes.
While the quinoa cooks, dice the cucumber and chop the parsley. In a mixing bowl, whisk together the lemon juice, olive oil, and half the salt.
Preheat a grill pan or outdoor grill to medium-high. Season the chicken breast with the remaining salt and the black pepper. Grill the chicken for 6 to 8 minutes, flip, and grill for 6 to 8 minutes more until the center is opaque and firm. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and add it to the mixing bowl with the dressing. Fold in the cucumber and parsley until well coated.
Slice the grilled chicken into strips. Plate the quinoa salad and top with the sliced chicken.

Nutrition

Ingredients

Instructions

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