By Jennifer Bridges
Season the chicken breast with salt, pepper, and dried oregano. Drizzle a little olive oil to coat the chicken evenly.
Preheat a grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes, then slice.
In a large bowl, combine mixed salad greens, cooked quinoa, cherry tomatoes (halved), and cucumber (sliced).
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.
Add sliced avocado and crumbled feta cheese to the salad. Pour the lemon-olive oil dressing over the salad and toss gently to combine.
Top the salad with sliced grilled chicken breast. Serve immediately and enjoy!
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This Salad Healthy Chicken Gluten-Free recipe is ready in 30 minutes and features Chicken breast, boneless skinless, Quinoa, cooked, Ripe avocado and other delicious ingredients. Contains 550 calories total.
Season the chicken breast with salt, pepper, and dried oregano. Drizzle a little olive oil to coat the chicken evenly.
Preheat a grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes, then slice.
In a large bowl, combine mixed salad greens, cooked quinoa, cherry tomatoes (halved), and cucumber (sliced).
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.
Add sliced avocado and crumbled feta cheese to the salad. Pour the lemon-olive oil dressing over the salad and toss gently to combine.
Top the salad with sliced grilled chicken breast. Serve immediately and enjoy!
Calories per Serving: 550
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