By Penny McDowell
Preheat a grill or grill pan over medium-high heat.
Brush the chicken breast with 1/2 tbsp olive oil and season with salt and pepper to taste.
Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest.
In the meantime, prepare the salad base by combining the mixed salad greens, roasted bell peppers, cherry tomatoes, and cucumber in a large bowl.
Add the cooked quinoa to the salad mixture and toss gently to combine.
Cut the grilled chicken into slices and arrange on top of the salad.
Drizzle the salad with the remaining 1/2 tbsp olive oil and lemon juice. Season with additional salt and pepper if desired.
Sprinkle the optional feta cheese over the salad, if using, and serve immediately.
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This Salad Main Course Healthy Grilled recipe is ready in 30 minutes and features Chicken breast, Quinoa, Roasted bell peppers and other delicious ingredients. Contains 430 calories total.
Preheat a grill or grill pan over medium-high heat.
Brush the chicken breast with 1/2 tbsp olive oil and season with salt and pepper to taste.
Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest.
In the meantime, prepare the salad base by combining the mixed salad greens, roasted bell peppers, cherry tomatoes, and cucumber in a large bowl.
Add the cooked quinoa to the salad mixture and toss gently to combine.
Cut the grilled chicken into slices and arrange on top of the salad.
Drizzle the salad with the remaining 1/2 tbsp olive oil and lemon juice. Season with additional salt and pepper if desired.
Sprinkle the optional feta cheese over the salad, if using, and serve immediately.
Calories per Serving: 430
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