Energizing Grilled Chicken & Quinoa Salad

🥘 Ingredients

• 100g boneless skinless chicken breast
• 40g uncooked quinoa
• 50g baby spinach
• 40g cherry tomatoes, halved
• 30g cucumber, diced
• 20g red bell pepper, sliced
• 10g red onion, thinly sliced
• 1 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse the quinoa thoroughly and cook according to package instructions. Let cool.
2. 2
   Rub the chicken breast with half the olive oil, dried oregano, salt, and pepper.
3. 3
   Grill the chicken breast on a preheated grill pan over medium heat for 5-6 minutes per side or until fully cooked. Let rest, then slice thinly.
4. 4
   In a large bowl, combine the spinach, cooked quinoa, cherry tomatoes, cucumber, bell pepper, and red onion.
5. 5
   Top with sliced grilled chicken.
6. 6
   Whisk the remaining olive oil with lemon juice and drizzle over the salad.
7. 7
   Toss gently and serve immediately.

📊 Nutritional Information

• Fiber: 4g
• Vitamin C: 36mg (40% DV)
• Iron: 2mg (15% DV)
• Vitamin B6: 0.5mg (35% DV)
• Potassium: 700mg (15% DV)
• Magnesium: 70mg (18% DV)

💡 Cooking Tips

• Let the chicken rest for a few minutes after grilling to keep it juicy.
• Mix the salad just before eating to keep the veggies crisp.
• Add a sprinkle of fresh herbs like parsley for extra freshness and flavor.
• Always check that chicken is cooked through (juices should run clear) for safety.