By Konnor Roth
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 120 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
In a small bowl, combine the lemon juice, olive oil, oregano, 0.25 tsp salt, and black pepper. Mix well to create the marinade.
Place the chicken breast in a shallow dish or resealable bag and pour half of the marinade over it. Let it marinate for at least 15 minutes, or up to 2 hours if you have time.
Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes on each side or until cooked through (internal temperature should reach 75°C or 165°F). Set aside to rest for a few minutes, then slice.
While the chicken is grilling, cut the cherry tomatoes in half, dice the cucumber, and crumble the feta cheese if not already crumbled.
In a large salad bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, cucumber, and feta cheese. Toss gently to combine.
Add the sliced grilled chicken to the salad. Drizzle the remaining marinade over the top, and gently toss everything to coat.
Serve immediately as a refreshing and hearty salad.
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This Salad Grilled Healthy Lunch recipe is ready in 45 minutes and features chicken breast, dry quinoa, mixed greens and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 120 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
In a small bowl, combine the lemon juice, olive oil, oregano, 0.25 tsp salt, and black pepper. Mix well to create the marinade.
Place the chicken breast in a shallow dish or resealable bag and pour half of the marinade over it. Let it marinate for at least 15 minutes, or up to 2 hours if you have time.
Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes on each side or until cooked through (internal temperature should reach 75°C or 165°F). Set aside to rest for a few minutes, then slice.
While the chicken is grilling, cut the cherry tomatoes in half, dice the cucumber, and crumble the feta cheese if not already crumbled.
In a large salad bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, cucumber, and feta cheese. Toss gently to combine.
Add the sliced grilled chicken to the salad. Drizzle the remaining marinade over the top, and gently toss everything to coat.
Serve immediately as a refreshing and hearty salad.
Calories per Serving: 450
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