By Blaire
Rinse the quinoa under cold water. In a medium pot, combine quinoa and 300 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
While the quinoa is cooking, season the chicken breasts with salt and black pepper. Heat 1 tbsp of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the middle. Let the chicken rest for a few minutes, then slice it thinly.
Slice the cucumber into thin rounds and halve the cherry tomatoes. Crumble the feta cheese.
In a large mixing bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber slices, and crumbled feta cheese.
In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt, and black pepper to taste.
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Arrange the salad mixture onto serving plates and top with the sliced grilled chicken breast. Serve immediately.
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This Salad Chicken Healthy recipe is ready in 45 minutes and features Chicken breast, Quinoa, Mixed salad greens and other delicious ingredients. Contains 480 calories total.
Rinse the quinoa under cold water. In a medium pot, combine quinoa and 300 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
While the quinoa is cooking, season the chicken breasts with salt and black pepper. Heat 1 tbsp of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the middle. Let the chicken rest for a few minutes, then slice it thinly.
Slice the cucumber into thin rounds and halve the cherry tomatoes. Crumble the feta cheese.
In a large mixing bowl, combine the mixed salad greens, cooked quinoa, cherry tomatoes, cucumber slices, and crumbled feta cheese.
In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt, and black pepper to taste.
Drizzle the dressing over the salad and toss gently to combine all the ingredients.
Arrange the salad mixture onto serving plates and top with the sliced grilled chicken breast. Serve immediately.
Calories per Serving: 480
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