By Chef
In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, freshly chopped parsley, oregano, salt, and pepper.
Place the chicken breast between two sheets of plastic wrap or wax paper and gently pound it with a meat mallet to an even thickness, about 1/2 inch thick. This will help it cook evenly.
Coat the chicken breast with the lemon-herb marinade, ensuring all sides are covered. Allow it to marinate for at least 10 minutes.
While the chicken marinates, slice the cherry tomatoes in half and peel and slice the cucumber. Set these aside.
Preheat a grill pan over medium-high heat. Once hot, place the marinated chicken on the grill pan. Cook for about 5-6 minutes on each side or until fully cooked to an internal temperature of 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes. Then slice the chicken into thin strips.
In a large bowl, combine the mixed salad greens, sliced cherry tomatoes, sliced cucumber, and cooked quinoa.
Add the sliced grilled chicken to the salad. Drizzle with any remaining marinade or an additional splash of lemon juice if desired.
Toss the salad gently to mix all ingredients well. Adjust seasonings with extra salt, pepper, or herbs as needed.
Serve the salad on plates or in bowls, garnished with fresh herbs if desired.
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This Salad Chicken Healthy Lunch Dinner recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked quinoa, mixed salad greens and other delicious ingredients. Contains 350 calories total.
In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, freshly chopped parsley, oregano, salt, and pepper.
Place the chicken breast between two sheets of plastic wrap or wax paper and gently pound it with a meat mallet to an even thickness, about 1/2 inch thick. This will help it cook evenly.
Coat the chicken breast with the lemon-herb marinade, ensuring all sides are covered. Allow it to marinate for at least 10 minutes.
While the chicken marinates, slice the cherry tomatoes in half and peel and slice the cucumber. Set these aside.
Preheat a grill pan over medium-high heat. Once hot, place the marinated chicken on the grill pan. Cook for about 5-6 minutes on each side or until fully cooked to an internal temperature of 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes. Then slice the chicken into thin strips.
In a large bowl, combine the mixed salad greens, sliced cherry tomatoes, sliced cucumber, and cooked quinoa.
Add the sliced grilled chicken to the salad. Drizzle with any remaining marinade or an additional splash of lemon juice if desired.
Toss the salad gently to mix all ingredients well. Adjust seasonings with extra salt, pepper, or herbs as needed.
Serve the salad on plates or in bowls, garnished with fresh herbs if desired.
Calories per Serving: 350
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