By Penny McDowell
Preheat your grill or grill pan over medium-high heat.
Rub the chicken breast with 1/2 tablespoon of olive oil, salt, and black pepper.
Grill the chicken breast for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from grill and let it rest for 5 minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions. Typically, bring 1 1/2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Let it cool slightly.
In a large bowl, combine cooked quinoa, roasted bell peppers, cherry tomatoes, cucumber, and mixed salad greens.
In a small bowl, whisk together the remaining 1/2 tablespoon olive oil and lemon juice. Drizzle over the salad and toss gently to combine.
Top the salad with sliced grilled chicken and sprinkle with feta cheese, if using.
Serve the salad immediately or refrigerate for up to 2 days in an airtight container.
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This Salad Lunch Dinner Healthy recipe is ready in 35 minutes and features Chicken breast, Quinoa, Roasted bell peppers and other delicious ingredients. Contains 480 calories total.
Preheat your grill or grill pan over medium-high heat.
Rub the chicken breast with 1/2 tablespoon of olive oil, salt, and black pepper.
Grill the chicken breast for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from grill and let it rest for 5 minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions. Typically, bring 1 1/2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Let it cool slightly.
In a large bowl, combine cooked quinoa, roasted bell peppers, cherry tomatoes, cucumber, and mixed salad greens.
In a small bowl, whisk together the remaining 1/2 tablespoon olive oil and lemon juice. Drizzle over the salad and toss gently to combine.
Top the salad with sliced grilled chicken and sprinkle with feta cheese, if using.
Serve the salad immediately or refrigerate for up to 2 days in an airtight container.
Calories per Serving: 480
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