Grilled Herb Chicken Salad with Quinoa & Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1/3 cup cooked quinoa
• 1 cup mixed lettuce leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp dried oregano
• 1 tsp fresh parsley, chopped
• 1/4 tsp garlic powder
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Marinate the chicken breast with olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Let stand for 10 minutes.
2. 2
   Heat a nonstick grill pan over medium-high heat. Grill the chicken for 4-5 minutes on each side until fully cooked with grill marks.
3. 3
   Remove chicken from the pan and let rest for a few minutes, then slice into strips.
4. 4
   In a bowl, combine cooked quinoa, lettuce, cherry tomatoes, cucumber, and red bell pepper.
5. 5
   Top the salad with the grilled chicken strips.
6. 6
   Sprinkle with chopped parsley and an extra splash of lemon juice.
7. 7
   Toss gently before serving.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 46mg (50% DV)
• Calcium: 65mg (7% DV)
• Iron: 2mg (13% DV)
• Potassium: 670mg (14% DV)

💡 Cooking Tips

• Let the chicken rest after grilling for extra juiciness.
• Quinoa can be made in advance to save time during busy weekdays.
• For extra flavor, add a pinch of chili flakes or freshly cracked pepper before serving.
• Keep veggies crisp by patting them dry after washing.