By Vigneshwaran S
Rinse the quinoa under cold water and drain well. Cook the quinoa by bringing 150 ml of water to a boil in a medium saucepan. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool.
While the quinoa is cooking, marinate the chicken breast. In a small bowl, mix 1/2 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of oregano, salt, and pepper to taste. Coat the chicken breast with the mixture and let it marinate for at least 10-15 minutes.
Heat a grill pan over medium-high heat. Once hot, place the chicken breast on the pan and grill for about 5-7 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let it rest for 5 minutes before slicing it into thin strips.
Prepare the salad by halving the cherry tomatoes and thinly slicing the cucumber. Combine them with the mixed salad greens in a large bowl.
Add the cooled quinoa to the bowl with the salad mixture. Crumble the feta cheese over the top.
Add the grilled chicken slices to the salad. Drizzle the remaining 1/2 tablespoon of olive oil over the salad and toss well to combine. Season with additional salt and pepper if desired.
Serve the salad immediately, spreading it evenly onto two plates or bowls.
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This Salad Chicken Healthy Gluten Free recipe is ready in 35 minutes and features boneless skinless chicken breast, dry quinoa, mixed salad greens and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water and drain well. Cook the quinoa by bringing 150 ml of water to a boil in a medium saucepan. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool.
While the quinoa is cooking, marinate the chicken breast. In a small bowl, mix 1/2 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of oregano, salt, and pepper to taste. Coat the chicken breast with the mixture and let it marinate for at least 10-15 minutes.
Heat a grill pan over medium-high heat. Once hot, place the chicken breast on the pan and grill for about 5-7 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let it rest for 5 minutes before slicing it into thin strips.
Prepare the salad by halving the cherry tomatoes and thinly slicing the cucumber. Combine them with the mixed salad greens in a large bowl.
Add the cooled quinoa to the bowl with the salad mixture. Crumble the feta cheese over the top.
Add the grilled chicken slices to the salad. Drizzle the remaining 1/2 tablespoon of olive oil over the salad and toss well to combine. Season with additional salt and pepper if desired.
Serve the salad immediately, spreading it evenly onto two plates or bowls.
Calories per Serving: 450
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