Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Tender grilled chicken breast served over a bed of fluffy quinoa with mixed vegetables, dressed with a light lemon vinaigrette
Grilled Chicken and Quinoa Salad with Lemon Vinaigrette is a lunch recipe ready in about 40 minutes. Each serving has approximately 612 kcal, 46g protein, 62g carbs, 20g fat. It fits a high-protein diet.
Rinse quinoa under cold water and cook in 180ml water for 15 minutes until fluffy
Season chicken breast with salt and pepper
Heat a grill pan or skillet over medium-high heat and grill chicken for 6-7 minutes per side until cooked through
Let chicken rest for 5 minutes, then slice into strips
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make vinaigrette
In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, and red onion
Pour vinaigrette over the salad and toss well
Top with sliced chicken and fresh parsley
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