By Vigneshwaran S
Rinse the quinoa under cold water. In a medium pot, combine quinoa with 150 ml of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, season the chicken breast with salt, pepper, and oregano. Drizzle half of the olive oil over the chicken.
Heat a grill pan over medium-high heat. Once hot, place the seasoned chicken breast on the pan. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from the pan and let it rest for a few minutes.
Slice the grilled chicken into thin strips.
Cut the cherry tomatoes in half. Slice the cucumber into thin rounds or quarters.
In a large bowl, combine the mixed salad greens, cooked quinoa, sliced cherry tomatoes, cucumber slices, and sliced chicken.
Crumble the feta cheese into the salad. Drizzle with lemon juice and the remaining olive oil. Season with salt and pepper to taste.
Toss the salad gently to combine all the ingredients. Serve immediately.
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This Salad Chicken Healthy Grilled recipe is ready in 45 minutes and features boneless skinless chicken breast, dry quinoa, mixed salad greens and other delicious ingredients. Contains 480 calories total.
Rinse the quinoa under cold water. In a medium pot, combine quinoa with 150 ml of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, season the chicken breast with salt, pepper, and oregano. Drizzle half of the olive oil over the chicken.
Heat a grill pan over medium-high heat. Once hot, place the seasoned chicken breast on the pan. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from the pan and let it rest for a few minutes.
Slice the grilled chicken into thin strips.
Cut the cherry tomatoes in half. Slice the cucumber into thin rounds or quarters.
In a large bowl, combine the mixed salad greens, cooked quinoa, sliced cherry tomatoes, cucumber slices, and sliced chicken.
Crumble the feta cheese into the salad. Drizzle with lemon juice and the remaining olive oil. Season with salt and pepper to taste.
Toss the salad gently to combine all the ingredients. Serve immediately.
Calories per Serving: 480
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