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; 1/4 cup dry quinoa, rinsed; 1/2 cup water; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1 3/4 tsp extra virgin olive oil; 2 tsp lemon juice; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Meanwhile, prepare the marinade and vegetables.
In a small bowl, whisk together half the olive oil, the lemon juice, dried basil, garlic powder, and half the salt and pepper. Add the chicken breast and turn to coat. Let it sit while the grill pan heats over medium-high heat.
Brush the grill pan with a little of the remaining oil. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque and reaches its safe temperature. Transfer to a plate to rest. Done when opaque in the center, 165°F.
Fluff the cooked quinoa with a fork and place it in a medium bowl. Add the cucumber, tomatoes, red onion, the rest of the olive oil, and the remaining salt and pepper. Toss well to combine.
Slice the grilled chicken breast into strips. Serve the chicken over or alongside the quinoa salad.

Nutrition

Ingredients

Instructions

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