By Aamarh Louis
Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper on both sides.
Drizzle about 1/2 tablespoon of olive oil over the chicken breast to prevent sticking. Place the chicken on the grill and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C).
While the chicken is cooking, prepare the salad. Cut the cherry tomatoes in halves and slice the cucumber into thin rounds.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and cooked quinoa.
Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing it into thin strips.
Add the sliced chicken and avocado halves (cut into cubes) to the salad bowl.
In a small bowl, mix together the remaining 1/2 tablespoon of olive oil and 1 tablespoon of lemon juice to make the dressing. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Serve the salad immediately, enjoying the refreshing flavors and the balance of protein and healthy fats.
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This Salad Healthy Lunch Dinner recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked quinoa, mixed salad greens and other delicious ingredients. Contains 420 calories total.
Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper on both sides.
Drizzle about 1/2 tablespoon of olive oil over the chicken breast to prevent sticking. Place the chicken on the grill and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C).
While the chicken is cooking, prepare the salad. Cut the cherry tomatoes in halves and slice the cucumber into thin rounds.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and cooked quinoa.
Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing it into thin strips.
Add the sliced chicken and avocado halves (cut into cubes) to the salad bowl.
In a small bowl, mix together the remaining 1/2 tablespoon of olive oil and 1 tablespoon of lemon juice to make the dressing. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Serve the salad immediately, enjoying the refreshing flavors and the balance of protein and healthy fats.
Calories per Serving: 420
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