By Jennifer Bridges
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through and has an internal temperature of 75°C (165°F). Set aside to rest for a few minutes, then slice into strips.
Rinse the quinoa under cold water. Cook the quinoa by combining it with 120 ml of water in a small pot. Bring to a boil, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside to cool slightly.
Prepare the dressing by whisking together 1 tbsp tahini, 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt and pepper in a small bowl. Adjust seasoning according to taste if necessary.
Combine the cooked quinoa, grilled chicken slices, 150 g mixed roasted vegetables, and 30 g crumbled feta in a large bowl.
Drizzle the tahini dressing over the salad and toss gently to combine everything evenly.
Serve the Grilled Chicken & Quinoa Salad on a platter or individual plates. Optionally, garnish with additional lemon wedges or fresh herbs like parsley or cilantro.
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By Jennifer Bridges
This Salad Chicken Healthy Gluten-Free Main Course recipe is ready in 45 minutes and features boneless skinless chicken breast, dry quinoa, mixed roasted vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 520 calories total.
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through and has an internal temperature of 75°C (165°F). Set aside to rest for a few minutes, then slice into strips.
Rinse the quinoa under cold water. Cook the quinoa by combining it with 120 ml of water in a small pot. Bring to a boil, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside to cool slightly.
Prepare the dressing by whisking together 1 tbsp tahini, 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt and pepper in a small bowl. Adjust seasoning according to taste if necessary.
Combine the cooked quinoa, grilled chicken slices, 150 g mixed roasted vegetables, and 30 g crumbled feta in a large bowl.
Drizzle the tahini dressing over the salad and toss gently to combine everything evenly.
Serve the Grilled Chicken & Quinoa Salad on a platter or individual plates. Optionally, garnish with additional lemon wedges or fresh herbs like parsley or cilantro.
Calories per Serving: 520
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