Name: Grilled chicken and quinoa salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1 1/2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley

Nutrition

Per serving

395 calories

Protein: 42g; 42% of calories
Carbs: 30g; 29% of calories
Fat: 13g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

Combine quinoa, water, and a pinch of the salt in a small saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
Season the chicken breast with half the remaining salt and half the black pepper. Heat a grill pan over medium-high heat. Place the chicken in the pan and cook for 6 to 8 minutes, flip, and cook for 6 to 8 minutes more until the center is opaque. Done when opaque in the center, 165°F.
While the chicken and quinoa cook, whisk together the olive oil, lemon juice, remaining salt, remaining black pepper, and dried parsley in a mixing bowl. Add the diced cucumber and halved cherry tomatoes to the bowl and toss to coat.
Fluff the quinoa with a fork and stir it into the vegetable mixture. Slice the grilled chicken into strips and serve it on top of the quinoa salad.

Nutrition

Ingredients

Instructions

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