By Amanda Spencer
Preheat your grill (or grill pan) over medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 74°C (165°F) and the chicken is no longer pink inside.
While the chicken is grilling, halve the cherry tomatoes and cut the cucumber into thin slices.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing it thinly into strips.
In a large bowl, combine the cooked quinoa, mixed salad greens, halved cherry tomatoes, sliced cucumber, and crumbled feta cheese.
Toss the salad until well combined, then drizzle the lemon-tahini dressing over the top.
Add the sliced grilled chicken on top of the salad and gently mix or arrange to your liking.
Serve the salad immediately while the chicken is still warm, or refrigerate for up to one hour if you prefer it chilled.
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By Amanda Spencer
This Salad Healthy Chicken Main Course recipe is ready in 40 minutes and features Chicken breast (boneless, skinless), Quinoa (cooked), Mixed salad greens and other delicious ingredients. Contains 550 calories total.
Preheat your grill (or grill pan) over medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 74°C (165°F) and the chicken is no longer pink inside.
While the chicken is grilling, halve the cherry tomatoes and cut the cucumber into thin slices.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing it thinly into strips.
In a large bowl, combine the cooked quinoa, mixed salad greens, halved cherry tomatoes, sliced cucumber, and crumbled feta cheese.
Toss the salad until well combined, then drizzle the lemon-tahini dressing over the top.
Add the sliced grilled chicken on top of the salad and gently mix or arrange to your liking.
Serve the salad immediately while the chicken is still warm, or refrigerate for up to one hour if you prefer it chilled.
Calories per Serving: 550
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