By Nathan Haskins
Rinse the quinoa thoroughly under cold water in a fine mesh sieve.
In a medium saucepan, bring 120 ml of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, season the chicken breast with salt and pepper on both sides.
Heat a grill pan over medium-high heat and add the olive oil. Once hot, place the chicken on the pan and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from the grill and let it rest for a few minutes before slicing it thinly.
Wash and halve the cherry tomatoes. Slice the half cucumber thinly.
In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, and cucumber slices.
Squeeze the juice of 1/2 a lemon over the salad. Add a pinch of salt and a dash of black pepper, and toss everything together until well combined.
Arrange the salad on a serving platter or bowl, and place the sliced grilled chicken on top.
Drizzle a little more olive oil or lemon juice over the top if desired, and serve immediately.
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This Salad Grilled Healthy recipe is ready in 35 minutes and features boneless skinless chicken breast, quinoa, mixed salad greens and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa thoroughly under cold water in a fine mesh sieve.
In a medium saucepan, bring 120 ml of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, season the chicken breast with salt and pepper on both sides.
Heat a grill pan over medium-high heat and add the olive oil. Once hot, place the chicken on the pan and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from the grill and let it rest for a few minutes before slicing it thinly.
Wash and halve the cherry tomatoes. Slice the half cucumber thinly.
In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, and cucumber slices.
Squeeze the juice of 1/2 a lemon over the salad. Add a pinch of salt and a dash of black pepper, and toss everything together until well combined.
Arrange the salad on a serving platter or bowl, and place the sliced grilled chicken on top.
Drizzle a little more olive oil or lemon juice over the top if desired, and serve immediately.
Calories per Serving: 450
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