By Vigneshwaran S
Rinse the quinoa under cold water. In a medium saucepan, add the quinoa and 150 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is cooked. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa is cooking, prepare the chicken. Pat the chicken breast dry with paper towels. Season it with salt, black pepper, and a pinch of oregano on both sides.
Heat a grill pan over medium-high heat and lightly brush it with a little olive oil. Add the chicken breast and grill each side for about 5-7 minutes, or until the chicken is cooked through and has reached an internal temperature of 75°C (165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.
Wash and halve the cherry tomatoes. Peel and slice the cucumber into thin half-moons. In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, and cucumber.
In a small bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, salt, pepper, and a pinch of oregano to create the dressing.
Add the grilled chicken slices and crumbled feta cheese to the salad. Drizzle the lemon dressing over the salad and toss everything gently to combine.
Divide the salad into serving bowls and serve immediately.
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This Salad Chicken Healthy Lunch Dinner recipe is ready in 35 minutes and features boneless skinless chicken breast, dry quinoa, mixed salad greens and other delicious ingredients. Contains 480 calories total.
Rinse the quinoa under cold water. In a medium saucepan, add the quinoa and 150 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is cooked. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa is cooking, prepare the chicken. Pat the chicken breast dry with paper towels. Season it with salt, black pepper, and a pinch of oregano on both sides.
Heat a grill pan over medium-high heat and lightly brush it with a little olive oil. Add the chicken breast and grill each side for about 5-7 minutes, or until the chicken is cooked through and has reached an internal temperature of 75°C (165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.
Wash and halve the cherry tomatoes. Peel and slice the cucumber into thin half-moons. In a large mixing bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, and cucumber.
In a small bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, salt, pepper, and a pinch of oregano to create the dressing.
Add the grilled chicken slices and crumbled feta cheese to the salad. Drizzle the lemon dressing over the salad and toss everything gently to combine.
Divide the salad into serving bowls and serve immediately.
Calories per Serving: 480
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