By Konnor Roth
Rinse the quinoa under cold water to remove any bitterness. In a pot, add the quinoa and 120 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes or until the quinoa has absorbed all the water and is cooked. Fluff with a fork and set aside to cool.
While the quinoa is cooking, prepare the chicken marinade. In a small bowl, combine the juice of half a lemon, 1 tbsp of mixed herbs, the minced garlic clove, 1 tbsp (15 ml) of olive oil, salt, and pepper. Mix well.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it's coated well. Allow it to marinate for at least 5-10 minutes while you prepare the vegetables.
Preheat a grill pan over medium heat. Once hot, add the marinated chicken breast to the pan. Grill each side for about 5-6 minutes, or until the chicken is cooked through and has nice grill marks. Remove from the pan and let it rest for a couple of minutes before slicing into strips.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes (halved), cucumber slices, cooked quinoa, and crumbled feta cheese.
Add the sliced grilled chicken to the salad. Squeeze the juice from the remaining half of the lemon over the salad. Drizzle with a little extra olive oil if desired and season with additional salt and pepper to taste. Toss everything gently to combine.
Serve the salad on plates or bowls. Enjoy your healthy and delicious Grilled Lemon-Herb Chicken Salad with Quinoa.
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This Salad Chicken Healthy Main Course recipe is ready in 30 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 to remove any bitterness. In a pot, add the quinoa and 120 ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes or until the quinoa has absorbed all the water and is cooked. Fluff with a fork and set aside to cool.
While the quinoa is cooking, prepare the chicken marinade. In a small bowl, combine the juice of half a lemon, 1 tbsp of mixed herbs, the minced garlic clove, 1 tbsp (15 ml) of olive oil, salt, and pepper. Mix well.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it's coated well. Allow it to marinate for at least 5-10 minutes while you prepare the vegetables.
Preheat a grill pan over medium heat. Once hot, add the marinated chicken breast to the pan. Grill each side for about 5-6 minutes, or until the chicken is cooked through and has nice grill marks. Remove from the pan and let it rest for a couple of minutes before slicing into strips.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes (halved), cucumber slices, cooked quinoa, and crumbled feta cheese.
Add the sliced grilled chicken to the salad. Squeeze the juice from the remaining half of the lemon over the salad. Drizzle with a little extra olive oil if desired and season with additional salt and pepper to taste. Toss everything gently to combine.
Serve the salad on plates or bowls. Enjoy your healthy and delicious Grilled Lemon-Herb Chicken Salad with Quinoa.
Calories per Serving: 450
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