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Grilled Chicken & Summer Quinoa Salad

Grilled Chicken & Summer Quinoa Salad

Ingredients (Serves 1)

Chicken Breast180 g
Quinoa30 g
Mixed Greens100 g
Corn75 g
Bell Pepper75 g
Cherry Tomato50 g
Olive Oil15 ml
Apple Cider Vinegar5 ml
Dijon Mustard5 g
Salt1 pinch
Black Pepper1 pinch

Instructions

1
Rinse quinoa under cold water. Combine quinoa with 60ml of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
2
While quinoa cooks, season chicken breast with salt and pepper. Heat a grill pan or skillet over medium-high heat. Grill chicken for 4-5 minutes per side, or until cooked through. Let rest, then slice.
3
Dice the bell pepper and halve the cherry tomatoes. If using fresh corn, carefully cut the kernels off the cob.
4
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, a pinch of salt, and black pepper for the dressing.
5
In a large bowl, combine cooked quinoa, mixed greens, corn, bell pepper, and cherry tomatoes. Top with sliced grilled chicken.
6
Drizzle with the vinaigrette and toss gently to combine. Serve immediately.
Grilled Chicken & Summer Quinoa Salad
Featured Recipe
Lunch
25 min
Medium
High Protein
Quick Meal
High Protein

Grilled Chicken & Summer Quinoa Salad

A refreshing and protein-packed salad featuring tender grilled chicken, fluffy quinoa, and a medley of August's freshest vegetables like corn, bell peppers, and cherry tomatoes, all tossed in a light vinaigrette.

25 min
1 servings
MEDIUM
Lunch
25 min
Medium
High Protein
Nutrition Facts
651
Calories
65g
Protein
44g
Carbs
25g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients2
  • Chicken Breast180 g
  • Quinoa30 g
Vegetables & Herbs2
  • Bell Pepper75 g
  • Cherry Tomato50 g
Pantry Staples5
  • Bell Pepper75 g
  • Olive Oil15 ml
  • Apple Cider Vinegar5 ml
  • Salt1 pinch
  • Black Pepper1 pinch
Additional Items3
  • Mixed Greens100 g
  • Corn75 g
  • Dijon Mustard5 g

Instructions

  1. 1
    Step 1

    Rinse quinoa under cold water. Combine quinoa with 60ml of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.

  2. 2
    Step 2

    While quinoa cooks, season chicken breast with salt and pepper. Heat a grill pan or skillet over medium-high heat. Grill chicken for 4-5 minutes per side, or until cooked through. Let rest, then slice.

  3. 3
    Step 3

    Dice the bell pepper and halve the cherry tomatoes. If using fresh corn, carefully cut the kernels off the cob.

  4. 4
    Step 4

    In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, a pinch of salt, and black pepper for the dressing.

  5. 5
    Step 5

    In a large bowl, combine cooked quinoa, mixed greens, corn, bell pepper, and cherry tomatoes. Top with sliced grilled chicken.

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