Grilled Chicken and Quinoa Salad

🥘 Ingredients

• 150g boneless, skinless chicken breast
• 1/2 cup quinoa
• 1 cup mixed greens (lettuce, spinach, arugula)
• 1/2 cucumber, sliced
• 1/2 red bell pepper, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 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 the water is absorbed. Fluff with a fork and set aside to 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 and no longer pink inside. Let it rest for a few minutes, then slice thinly.
3. 3
   In a large bowl, combine the mixed greens, sliced cucumber, diced red bell pepper, and cherry tomatoes.
4. 4
   Add the cooled quinoa and sliced grilled chicken to the salad.
5. 5
   In a small bowl, whisk together the lemon juice, Dijon mustard, and remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
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: 450 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 7g

💡 Cooking Tips

• Ensure the chicken is cooked thoroughly by using a meat thermometer; it should reach an internal temperature of 75°C (165°F).
• Rinse quinoa well before cooking to remove its natural bitterness.
• Allow the grilled chicken to rest before slicing to retain its juices and maintain tenderness.
• Feel free to add your favorite vegetables or herbs to customize the salad to your taste.