Grilled Chicken and Quinoa Salad

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1/2 cup quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a saucepan, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and let it cool.
2. 2
   Season the chicken breast with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest for 5 minutes, then slice thinly.
3. 3
   In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
4. 4
   In a large bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, cucumber, and red onion.
5. 5
   Add the sliced grilled chicken on top of the salad.
6. 6
   Drizzle the dressing over the salad and toss gently to combine.
7. 7
   Garnish with fresh parsley and serve immediately.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fats: 20g
• Fiber: 7g

💡 Cooking Tips

• For extra flavor, marinate the chicken breast in lemon juice, garlic, and herbs for at least 30 minutes before grilling.
• Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
• You can add a variety of your favorite vegetables to customize the salad to your taste.
• Prepare the quinoa and grill the chicken in advance to save time during meal preparation.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (75°C).