By Keyle Vandeberg
Rinse the quinoa under cold water. Cook it by adding 2 cups of water in a saucepan. Bring it to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all water is absorbed. Fluff with a fork and set aside to cool.
While the quinoa is cooking, preheat the grill to medium-high heat.
In a bowl, mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the chicken breasts and mix to coat evenly.
Place the marinated chicken on the grill. Grill each side for 6-7 minutes or until the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let it rest for 5 minutes.
While the chicken is resting, in a large bowl, combine the cooked quinoa, mixed vegetables, and spinach.
Thinly slice the grilled chicken and add to the salad bowl.
In a small bowl, mix the tahini dressing with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the lemon-tahini dressing.
Pour the lemon-tahini dressing over the salad and toss well to combine all ingredients. Adjust seasoning with salt and pepper if needed.
Serve the salad immediately while the chicken is still warm, or refrigerate for later use.
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By Keyle Vandeberg
This Salad Grilled Chicken Healthy recipe is ready in 45 minutes and features Chicken breast, Quinoa, Mixed vegetables and other delicious ingredients. Contains 550 calories total.
Rinse the quinoa under cold water. Cook it by adding 2 cups of water in a saucepan. Bring it to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all water is absorbed. Fluff with a fork and set aside to cool.
While the quinoa is cooking, preheat the grill to medium-high heat.
In a bowl, mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the chicken breasts and mix to coat evenly.
Place the marinated chicken on the grill. Grill each side for 6-7 minutes or until the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let it rest for 5 minutes.
While the chicken is resting, in a large bowl, combine the cooked quinoa, mixed vegetables, and spinach.
Thinly slice the grilled chicken and add to the salad bowl.
In a small bowl, mix the tahini dressing with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the lemon-tahini dressing.
Pour the lemon-tahini dressing over the salad and toss well to combine all ingredients. Adjust seasoning with salt and pepper if needed.
Serve the salad immediately while the chicken is still warm, or refrigerate for later use.
Calories per Serving: 550
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