By Jennifer Bridges
Preheat a grill pan over medium-high heat. Lightly brush the chicken breast with olive oil, and season with salt, pepper, and dried oregano.
Place the chicken breast on the grill pan and cook for 6-7 minutes on each side, or until fully cooked through and no longer pink in the center.
While the chicken is grilling, prepare the salad. Slice the cherry tomatoes in half, and dice the cucumber and avocado.
In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, cucumber, and avocado.
Crumble the feta cheese over the salad mixture. Drizzle with the remaining olive oil and lemon juice, then season with salt and pepper to taste.
Once the chicken has finished cooking, let it rest for 5 minutes before slicing it into strips.
Arrange the salad on a serving plate and top with the sliced chicken breast. Serve immediately.
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This Salad Grilled Healthy Lunch recipe is ready in 35 minutes and features Chicken breast, boneless skinless, Quinoa, cooked, Ripe avocado and other delicious ingredients. Contains 480 calories total.
Preheat a grill pan over medium-high heat. Lightly brush the chicken breast with olive oil, and season with salt, pepper, and dried oregano.
Place the chicken breast on the grill pan and cook for 6-7 minutes on each side, or until fully cooked through and no longer pink in the center.
While the chicken is grilling, prepare the salad. Slice the cherry tomatoes in half, and dice the cucumber and avocado.
In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, cucumber, and avocado.
Crumble the feta cheese over the salad mixture. Drizzle with the remaining olive oil and lemon juice, then season with salt and pepper to taste.
Once the chicken has finished cooking, let it rest for 5 minutes before slicing it into strips.
Arrange the salad on a serving plate and top with the sliced chicken breast. Serve immediately.
Calories per Serving: 480
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