Kanna Seto
Kanna Seto
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Grilled Chicken and Quinoa Salad
Herb-Grilled Chicken with Quinoa, Roasted Veggies, and Lemon Dressing
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup quinoa
2 cups water or chicken broth
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely sliced
1/4 cup crumbled feta cheese (optional)
1/4 cup fresh parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil (for dressing)
1 teaspoon Dijon mustard
Salt and pepper to taste (for dressing)
Directions:
Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth), bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork.
Preheat a grill or grill pan to medium-high. Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest 5 minutes, then slice.
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and parsley. Add grilled chicken on top.
Drizzle with lemon dressing and gently toss before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 2 servings
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Bright, fresh, and satisfying This Grilled Chicken & Quinoa Salad is your go-to for a healthy meal that doesn’t skimp on flavor!Grilled Chicken and Quinoa Salad Herb-Grilled Chicken with Quinoa, Roasted Veggies, and Lemon Dressing Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or chicken broth 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, finely sliced 1/4 cup crumbled feta cheese (optional) 1/4 cup fresh parsley, chopped Juice of 1 lemon 2 tablespoons olive oil (for dressing) 1 teaspoon Dijon mustard Salt and pepper to taste (for dressing) Directions: Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth), bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork. Preheat a grill or grill pan to medium-high. Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and parsley. Add grilled chicken on top. Drizzle with lemon dressing and gently toss before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 2 servings #quinoasalad #grilledchicken #healthylunch #proteinpacked #mealprep #easyrecipes #glutenfreemeals #summermeals #wholefoods #freshsalad #cleanrecipes #chickensalad #quinoabowl #herbgrilled #lunchinspo #lemonyrecipes #balancedmeals #lowcarbideas #fitmeals #nutritiousdinner Bright, fresh, and satisfying This Grilled Chicken & Quinoa Salad is your go-to for a healthy meal that doesn’t skimp on flavor!
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