High Protein Grilled Chicken and Quinoa Salad

Ingredients:

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Quinoa Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 bell pepper (any color), diced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Marinate and Grill the Chicken:

    • In a bowl, mix olive oil, lemon juice, dried oregano, salt, and pepper to make the marinade.
    • Place the chicken breasts in a zip-top bag or a shallow dish, and pour the marinade over them. Make sure the chicken is well-coated. Marinate in the refrigerator for at least 30 minutes, or preferably a few hours.
    • Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Cooking time may vary depending on the thickness of the chicken breasts. Once done, remove from the grill and let them rest for a few minutes before slicing.

  2. Prepare the Quinoa:

    • In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa and a pinch of salt.
    • Reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork and let it cool.

  3. Assemble the Salad:

    • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, bell pepper, feta cheese, and chopped parsley.

  4. Make the Dressing:

    • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.

  5. Combine and Serve:

    • Drizzle the dressing over the quinoa salad and toss everything together to ensure even distribution of the dressing.
    • Slice the grilled chicken and place it on top of the salad.
    • Serve the grilled chicken and quinoa salad immediately, and enjoy your high-protein meal!

This recipe provides a balanced mix of protein from the chicken and quinoa, along with various veggies for added nutrients and flavor. Enjoy!

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