Light Lemon-Herb Grilled Chicken with Quinoa & Greens

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked quinoa
• 1 cup mixed greens (baby spinach, arugula, romaine)
• 8 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1 tablespoon fresh parsley, chopped
• 1/2 small lemon (zest and juice)
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, parsley, salt, and pepper. Add chicken breast and marinate for at least 10 minutes.
2. 2
   Preheat a grill pan (or regular pan) over medium heat. Grill the marinated chicken for 5-6 minutes per side, or until fully cooked. Let it rest for 2 minutes, then slice.
3. 3
   While the chicken cooks, combine mixed greens, tomatoes, cucumber, and cooked quinoa in a large bowl.
4. 4
   Top salad with the warm sliced chicken. Drizzle any leftover marinade (not raw) over the salad.
5. 5
   Toss gently and serve immediately for a refreshing, nourishing meal.

📊 Nutritional Information

• Dietary fiber: 4g
• Calcium: 45mg
• Vitamin C: 28mg
• Iron: 2mg
• Potassium: 500mg
• Vitamin A: 600IU
• Magnesium: 55mg
• Sodium: 250mg

💡 Cooking Tips

• Let the chicken rest after grilling for juicier slices.
• Massage the greens with a touch of lemon juice for extra tenderness.
• Always discard leftover marinade that’s touched raw chicken for food safety.
• Cut vegetables just before serving for crispness.