Grilled Chicken and Quinoa Salad

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. 2
   Preheat the grill or a grill pan over medium-high heat.
3. 3
   Season the chicken breast with salt, pepper, and paprika.
4. 4
   Grill the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from grill and let it rest for 5 minutes before slicing.
5. 5
   In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
6. 6
   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and quinoa. Toss with the dressing.
7. 7
   Top the salad with sliced grilled chicken and avocado. Serve immediately.

📊 Nutritional Information

• Calories: 600 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fat: 25g
• Fiber: 10g

💡 Cooking Tips

• Ensure the chicken is properly cooked by checking that the internal temperature reaches 75°C (165°F).
• Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
• Let the grilled chicken rest before slicing to retain its juices and flavor.
• Customize your salad by adding your favorite vegetables or swapping quinoa with brown rice if preferred.