By Vigneshwaran S
Preheat your grill or grill pan over medium-high heat.
In a bowl, marinate the chicken breast with lemon juice, 1 tsp olive oil, a pinch of salt, pepper, and oregano. Let it marinate for about 10 minutes.
Rinse the quinoa under cold water. Cook it in a pot with 150 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water. Once cooked, fluff it with a fork and let it cool.
While the quinoa is cooking, place the marinated chicken breast on the grill. Cook for about 5-6 minutes on each side or until fully cooked through and grill marks appear. Remove from the grill and let it rest for a few minutes before slicing it into strips.
Cut the cherry tomatoes in half, and slice the cucumber into thin half-moon slices.
In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, cucumber slices, and feta cheese.
Add the remaining olive oil, a pinch of salt, and pepper to the salad and toss to coat the ingredients evenly.
Serve the salad on a plate and top with grilled chicken slices. Sprinkle a bit more oregano on top, if desired, and serve immediately.
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This Salad Grilled Healthy recipe is ready in 30 minutes and features boneless skinless chicken breast, dry quinoa, mixed salad greens and other delicious ingredients. Contains 460 calories total.
Preheat your grill or grill pan over medium-high heat.
In a bowl, marinate the chicken breast with lemon juice, 1 tsp olive oil, a pinch of salt, pepper, and oregano. Let it marinate for about 10 minutes.
Rinse the quinoa under cold water. Cook it in a pot with 150 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water. Once cooked, fluff it with a fork and let it cool.
While the quinoa is cooking, place the marinated chicken breast on the grill. Cook for about 5-6 minutes on each side or until fully cooked through and grill marks appear. Remove from the grill and let it rest for a few minutes before slicing it into strips.
Cut the cherry tomatoes in half, and slice the cucumber into thin half-moon slices.
In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, cucumber slices, and feta cheese.
Add the remaining olive oil, a pinch of salt, and pepper to the salad and toss to coat the ingredients evenly.
Serve the salad on a plate and top with grilled chicken slices. Sprinkle a bit more oregano on top, if desired, and serve immediately.
Calories per Serving: 460
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