Grilled Chicken and Quinoa Salad with Vegetables

This Grilled Chicken and Quinoa Salad with Vegetables is a vibrant and nutritious dish perfect for a healthy midnight meal. Packed with lean protein, fiber, and colorful veggies, it offers a satisfying blend of flavors and textures that will delight your taste buds.

Ingredients

• Chicken breast - 200 grams
• Quinoa - 100 grams
• Bell pepper (red, diced) - 1 medium
• Cucumber (diced) - 1 medium
• Cherry tomatoes (halved) - 100 grams
• Red onion (finely chopped) - 1/2 medium
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic (minced) - 2 cloves
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes until fluffy.
2. While the quinoa is cooking, season the chicken breast with salt, black pepper, and minced garlic.
3. Heat a grill pan or outdoor grill over medium-high heat and grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.
4. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
5. In a large bowl, combine the cooked quinoa, diced bell pepper, cucumber, cherry tomatoes, and red onion.
6. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and black pepper.
7. Pour the dressing over the quinoa and vegetable mixture, and toss gently to combine.
8. Add the sliced grilled chicken on top of the salad, garnish with fresh parsley, and serve.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in fiber, aiding in digestion and promoting fullness.

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