Name: Grilled chicken and quinoa salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/3 cup quinoa; 3/4 cup water; 3.5 oz cucumber, diced; 2/3 cup cherry tomatoes, halved; 2 3/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

584 calories

Protein: 48g; 32% of calories
Carbs: 55g; 37% of calories
Fat: 20g; 31% of calories

Instructions

Prep 20 min · Cook 15 min

Combine the quinoa and water in a small saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
While the quinoa cooks, whisk together the olive oil, lemon juice, half the salt, and the parsley in the large bowl. Add the diced cucumber and halved tomatoes, tossing to coat.
Season the chicken breast with the remaining salt and the black pepper. Heat a skillet over medium-high heat. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Fold the cooled quinoa into the bowl with the vegetables and dressing. Slice the chicken breast into strips and serve over the salad.

Nutrition

Ingredients

Instructions

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