Name: Grilled chicken and quinoa salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 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; 1/2 cup cherry tomatoes, halved; 3 oz cucumber, diced; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

429 calories

Protein: 46g; 42% of calories
Carbs: 34g; 31% of calories
Fat: 13g; 28% of calories

Instructions

Prep 20 min · Cook 20 min

In a small pot, combine the quinoa, water, and a pinch of the salt. 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 until all water is absorbed.
In a bowl, whisk together half the olive oil, half the lemon juice, the dried basil, and half the remaining salt and pepper. Add the chicken breast and toss to coat. Let sit while the grill pan heats over medium-high heat.
Lightly coat the grill pan with a little oil if needed. Grill the chicken for 6 to 7 minutes, flip, and grill for 6 to 7 minutes more until opaque in the center. Done when opaque in the center, 165°F.
In a mixing bowl, toss the cooked quinoa with the cherry tomatoes, cucumber, parsley, and the remaining olive oil, lemon juice, salt, and pepper.
Place the quinoa salad on the plate and top with the grilled chicken breast.

Nutrition

Ingredients

Instructions

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