Zesty Grilled Chicken & Quinoa Salad

🥘 Ingredients

• 100g skinless chicken breast
• 40g dry quinoa
• 30g baby spinach
• 30g cucumber, sliced
• 30g cherry tomatoes, halved
• 20g red bell pepper, diced
• 1 tablespoon fresh lemon juice
• 1 teaspoon olive oil
• 1 teaspoon fresh parsley, chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

👨‍🍳 Instructions

1. 1
   Rinse the quinoa thoroughly, then cook according to package directions. Fluff with a fork and set aside to cool.
2. 2
   Preheat a grill pan or skillet over medium-high heat.
3. 3
   Rub chicken breast with salt, pepper, and garlic powder. Grill for 5-6 minutes per side, or until fully cooked. Let it rest, then slice.
4. 4
   In a large bowl, combine spinach, cucumber, cherry tomatoes, and bell pepper.
5. 5
   Add the cooked quinoa and sliced chicken to the veggie mix.
6. 6
   Whisk together lemon juice, olive oil, and parsley. Drizzle over the salad and toss gently.
7. 7
   Serve fresh with additional parsley if desired.

📊 Nutritional Information

• Fiber: 4g
• Vitamin C: 38mg (45% DV)
• Iron: 2mg (13% DV)
• Calcium: 53mg (6% DV)
• Potassium: 570mg (12% DV)
• Magnesium: 50mg (13% DV)

💡 Cooking Tips

• Let the grilled chicken rest before slicing to keep it juicy.
• For extra zest, add a few lemon zest shavings to the dressing.
• Quinoa doubles in volume when cooked, so ensure enough water.
• If you want a vegetarian option, swap chicken with chickpeas (adjust macros accordingly).