By Shaun Beck
Rinse and clean the chicken breast, then pat dry with a paper towel. Season with garlic powder, salt, and pepper on both sides.
Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Add the chicken breasts and grill for 7-8 minutes on each side or until fully cooked.
Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
Rinse the quinoa in a fine mesh strainer under running water.
In a medium saucepan, bring 2 cups of water to a boil, add the quinoa, and reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed.
Once cooked, fluff the quinoa with a fork and transfer it to a large bowl.
Chop the cherry tomatoes, cucumber, and parsley, and add them to the bowl with quinoa. Crumble the feta cheese over the mix.
Add 1 tablespoon of olive oil and 2 tablespoons of lemon juice to the quinoa salad. Season with salt and pepper to taste. Mix well.
Cut the broccoli into florets and peel and slice the carrots. Steam the vegetables in a steamer basket over boiling water for about 5-7 minutes until tender.
Serve the sliced chicken with a portion of quinoa salad and steamed vegetables on the side.
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This Dinner Balanced Meal Healthy recipe is ready in 45 minutes and features chicken breast, quinoa, water and other delicious ingredients. Contains 520 calories total.
Rinse and clean the chicken breast, then pat dry with a paper towel. Season with garlic powder, salt, and pepper on both sides.
Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Add the chicken breasts and grill for 7-8 minutes on each side or until fully cooked.
Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
Rinse the quinoa in a fine mesh strainer under running water.
In a medium saucepan, bring 2 cups of water to a boil, add the quinoa, and reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed.
Once cooked, fluff the quinoa with a fork and transfer it to a large bowl.
Chop the cherry tomatoes, cucumber, and parsley, and add them to the bowl with quinoa. Crumble the feta cheese over the mix.
Add 1 tablespoon of olive oil and 2 tablespoons of lemon juice to the quinoa salad. Season with salt and pepper to taste. Mix well.
Cut the broccoli into florets and peel and slice the carrots. Steam the vegetables in a steamer basket over boiling water for about 5-7 minutes until tender.
Serve the sliced chicken with a portion of quinoa salad and steamed vegetables on the side.
Calories per Serving: 520
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