Name: Lemon herb chicken and quinoa salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa; 3/4 cup water; 6 oz boneless skinless chicken breast, patted dry; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 3 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 20 min

Place the quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds, then drain well. Combine the quinoa and water in a small saucepan. 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 simmers, place the chicken between two sheets of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with half the salt, half the pepper, and all of the oregano.
Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 6 minutes. Flip and cook for 5 to 6 minutes more until the thickest part reads 165°F. Transfer to a board to rest for 5 minutes.
While the chicken rests, dice the cucumber, halve the tomatoes, and chop the parsley. In a medium bowl, whisk together the lemon juice and the remaining salt and pepper. Fluff the quinoa with a fork and fold it into the dressing along with the cucumber, tomatoes, and parsley.
Taste the salad and adjust seasoning if needed. Slice the rested chicken breast crosswise and serve it over the warm quinoa salad.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes