Grilled Chicken and Quinoa Power Salad

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1/2 cup quinoa
• 1 cup water
• 1 cup mixed greens (spinach, arugula, lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 avocado, sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tsp lemon juice
• 1 garlic clove, minced

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a medium pot, bring 1 cup of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
2. 2
   In a small bowl, prepare the marinade by mixing olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper.
3. 3
   Place the chicken breast in the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
4. 4
   Preheat the grill or a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side or until fully cooked and no longer pink inside. Let it rest for a few minutes before slicing.
5. 5
   In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and sliced avocado.
6. 6
   Add the cooked quinoa and grilled chicken to the salad.
7. 7
   Drizzle the remaining marinade over the salad and toss gently to combine.
8. 8
   Serve immediately and enjoy a balanced, delicious meal.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 45g
• Carbohydrates: forty g
• Fats: twenty g
• Fiber: 8g

💡 Cooking Tips

• Marinate the chicken ahead of time to enhance flavor and tenderness.
• Rinse quinoa thoroughly to remove its natural bitter coating, called saponin.
• Let the cooked quinoa cool completely before adding to the salad to maintain a fresh texture.
• Use a meat thermometer to ensure the chicken is cooked to 75°C (165°F) for safety.
• Customize the salad by adding your favorite veggies or a sprinkle of feta cheese for extra flavor.