Chicken and quinoa is a nutritious dish with grilled chicken, cooked quinoa and fresh vegetables topped with a tangy lemon vinaigrette for a quick, wholesome meal.
Look How to Easy Make Chicken and Quinoa
Description
Chicken and quinoa is a nutritious dish with grilled chicken, cooked quinoa and fresh vegetables topped with a tangy lemon vinaigrette for a quick, wholesome meal.
Ingredients
Lemon vinaigretze:
Instructions
PREPARE THE QUINOA
Rinse the quinoa under cold running water in a fine mesh sieve to remove its natural bitterness. In a medium saucepan, combine 1 cup of uncooked quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and let it simmer for 15 minutes or until the quinoa absorbs all the water. Once cooked, fluff the quinoa with a fork and set it aside to cool slightly.
Tip: Let the quinoa rest for 5 minutes after cooking to ensure a fluffy texture.
PREPARE THE VEGETABLES
Rinse the mixed greens thoroughly under cold water and spin them dry in a salad spinner. Halve the cherry tomatoes, slice the cucumber into thin rounds, and dice the avocado into bite-sized pieces. Arrange all the prepared vegetables in separate bowls or on a large cutting board for easy assembly later.
Tip: Toss the avocado gently with a little lemon juice to prevent browning.
GRILL THE CHICKEN
Preheat a grill pan or outdoor grill to medium heat. Season the chicken breasts lightly with salt and pepper on both sides. Place the chicken on the hot grill and cook for 5-6 minutes per side or until the internal temperature reaches 75°C (165°F). Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
Tip: Use a meat thermometer to ensure the chicken is fully cooked without becoming dry.
MAKE THE LEMON VINAIGRETTE
In a small mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Mix until the vinaigrette is smooth and well-emulsified. Taste and adjust the seasoning with a pinch of salt or additional lemon juice, if desired.
Tip: Prepare the vinaigrette ahead of time and refrigerate it for up to a day to save time.
ASSEMBLE THE SALAD
In a large salad bowl or serving platter, layer the mixed greens as the base. Add the cooked quinoa on top, followed by the cherry tomatoes, cucumber slices, diced avocado, and grilled chicken slices. Drizzle the lemon vinaigrette evenly over the salad. Toss gently to combine, ensuring all the ingredients are well-coated with the dressing.
Tip: Add the vinaigrette just before serving to keep the greens fresh and crisp.
SERVE THE DISH
Divide the salad into individual portions or serve it family-style. Garnish with a sprinkle of freshly cracked black pepper or a few extra lemon wedges on the side for an extra burst of flavor. Serve immediately and enjoy this wholesome, balanced meal.
Tip: Pair the salad with a crusty whole-grain bread or a light soup for a more filling meal.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Cholesterol 60mg20%
- Sodium 200mg9%
- Total Carbohydrate 40g14%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Mixing bowls,
whisk, saucepan,
grill pan,
knife,
cutting board
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