Grilled Chicken Salad with Quinoa and Vegetables
Tender grilled chicken breast served over mixed greens with quinoa, cherry tomatoes, cucumber, and a light lemon vinaigrette
Grilled Chicken Salad with Quinoa and Vegetables is a lunch recipe ready in about 30 minutes. Each serving has approximately 705 kcal, 44g protein, 89g carbs, 20g fat. It fits a high-protein diet.
Season chicken breast with salt and pepper
Heat a grill pan over medium-high heat and cook chicken for 6-7 minutes per side until cooked through
Let chicken rest for 2 minutes, then slice into strips
Prepare quinoa according to package instructions and let cool
Chop tomatoes and cucumber into bite-sized pieces
In a bowl, whisk together olive oil and lemon juice
Arrange greens on a plate, top with quinoa, vegetables, and chicken
Drizzle with lemon vinaigrette and season to taste
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