By Vigneshwaran S
Preheat a grill pan over medium-high heat. Season the chicken breast with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Brush the grill pan with a small amount of olive oil to prevent sticking. Place the chicken breast on the grill pan.
Grill the chicken for approximately 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed salad greens, halved cherry tomatoes, cooked quinoa, and crumbled feta cheese.
Cut the avocado into slices or cubes and add them to the salad bowl.
In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice (from half a lemon), 1/4 teaspoon salt, and 1/8 teaspoon black pepper for the dressing.
Drizzle the dressing over the salad and gently toss to combine all ingredients.
Once the chicken is cooked, let it rest for a couple of minutes, then slice it into thin strips.
Top the salad with the grilled chicken slices and garnish with chopped herbs, if desired.
Serve immediately, enjoy your nutritious and tasty salad.
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This Salad Chicken Healthy Lunch Dinner recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked quinoa, mixed salad greens and other delicious ingredients. Contains 550 calories total.
Preheat a grill pan over medium-high heat. Season the chicken breast with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Brush the grill pan with a small amount of olive oil to prevent sticking. Place the chicken breast on the grill pan.
Grill the chicken for approximately 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
While the chicken is grilling, prepare the salad. In a large bowl, combine the mixed salad greens, halved cherry tomatoes, cooked quinoa, and crumbled feta cheese.
Cut the avocado into slices or cubes and add them to the salad bowl.
In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice (from half a lemon), 1/4 teaspoon salt, and 1/8 teaspoon black pepper for the dressing.
Drizzle the dressing over the salad and gently toss to combine all ingredients.
Once the chicken is cooked, let it rest for a couple of minutes, then slice it into thin strips.
Top the salad with the grilled chicken slices and garnish with chopped herbs, if desired.
Serve immediately, enjoy your nutritious and tasty salad.
Calories per Serving: 550
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