By Qurshanell Mcphee
Preheat the grill to medium-high heat.
Season the chicken breast with salt and pepper on both sides.
Brush the chicken breast with 0.5 tbsp of extra-virgin olive oil to prevent sticking on the grill.
Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 74°C (165°F).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
In a large salad bowl, combine the cooked quinoa, salad greens, cherry tomatoes, sliced cucumber, and feta cheese.
In a small bowl, whisk together 1 tbsp of extra-virgin olive oil, 1 tbsp of lemon juice, salt, and pepper to taste for the dressing.
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Top the salad with the sliced grilled chicken and serve immediately.
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This Salad Healthy Dinner Lunch recipe is ready in 30 minutes and features Boneless skinless chicken breast, Cooked quinoa, Mixed salad greens and other delicious ingredients. Contains 450 calories total.
Preheat the grill to medium-high heat.
Season the chicken breast with salt and pepper on both sides.
Brush the chicken breast with 0.5 tbsp of extra-virgin olive oil to prevent sticking on the grill.
Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 74°C (165°F).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
In a large salad bowl, combine the cooked quinoa, salad greens, cherry tomatoes, sliced cucumber, and feta cheese.
In a small bowl, whisk together 1 tbsp of extra-virgin olive oil, 1 tbsp of lemon juice, salt, and pepper to taste for the dressing.
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Top the salad with the sliced grilled chicken and serve immediately.
Calories per Serving: 450
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