By Josiah John
Rinse the quinoa under cold water. In a small pot, combine the quinoa with 120 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
Season the chicken breast with salt and pepper. Heat a grill pan over medium-high heat and add a small amount of olive oil. Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from the heat and let it rest for a few minutes before slicing.
Slice the zucchini and bell pepper into thin strips. In the same grill pan, add more oil if needed, and grill the zucchini and bell pepper strips for about 4-5 minutes, or until tender and slightly charred.
In a small bowl, whisk together the tahini, olive oil, lemon juice, and a pinch of salt and pepper until smooth and well combined. Adjust seasoning to taste.
In a large bowl, combine cooked quinoa, grilled vegetables, cherry tomatoes, baby spinach, and sliced chicken. Toss to combine.
Dice the avocado and gently fold it into the salad.
Drizzle the lemon-tahini dressing over the salad and toss gently to coat. Garnish with chopped parsley before serving.
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This Salad Healthy Chicken recipe is ready in 40 minutes and features Quinoa, Chicken breast, Zucchini and other delicious ingredients. Contains 600 calories total.
Rinse the quinoa under cold water. In a small pot, combine the quinoa with 120 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
Season the chicken breast with salt and pepper. Heat a grill pan over medium-high heat and add a small amount of olive oil. Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from the heat and let it rest for a few minutes before slicing.
Slice the zucchini and bell pepper into thin strips. In the same grill pan, add more oil if needed, and grill the zucchini and bell pepper strips for about 4-5 minutes, or until tender and slightly charred.
In a small bowl, whisk together the tahini, olive oil, lemon juice, and a pinch of salt and pepper until smooth and well combined. Adjust seasoning to taste.
In a large bowl, combine cooked quinoa, grilled vegetables, cherry tomatoes, baby spinach, and sliced chicken. Toss to combine.
Dice the avocado and gently fold it into the salad.
Drizzle the lemon-tahini dressing over the salad and toss gently to coat. Garnish with chopped parsley before serving.
Calories per Serving: 600
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