Lunch Delight: Grilled Chicken with Quinoa Salad

Welcome to another delightful recipe from your favorite WordPress food blog! Today, we’re diving into the world of healthy and delicious lunch options with a Grilled Chicken with Quinoa Salad. This dish not only satisfies your taste buds but also provides a balanced meal that is perfect for those looking to maintain a nutritious lifestyle.

Introduction

The combination of grilled chicken and quinoa salad is a fantastic choice for a light yet filling lunch. The quinoa, a nutrient-rich grain, complements the juicy, tender chicken beautifully. Together, they create a harmonious balance of flavors and textures that will leave you satisfied without feeling heavy.

Ingredients

• Chicken Breast: 4 large boneless, skinless chicken breasts
• Quinoa: 2 cups of quinoa (rinsed thoroughly)
• Vegetables: 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red bell pepper, diced; 1/2 red onion, finely chopped
• Dressing: 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste
• Herbs: Fresh parsley, basil, and mint for garnish
• Optional: Feta cheese or avocado slices for extra flavor

Preparation

Marinating the Chicken

To start, prepare your chicken by marinating it in a mixture of olive oil, lemon juice, garlic, salt, and pepper. Allow the chicken to sit in the marinade for at least 30 minutes, or overnight for maximum flavor absorption.

Cooking the Chicken

Once the chicken has been marinated, it’s time to grill it. Preheat your grill to medium-high heat. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.

Preparing the Quinoa

While the chicken is grilling, start cooking the quinoa. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 3 cups of water. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked through and the water has been absorbed. Fluff the quinoa with a fork and set aside to cool slightly.

Assembling the Salad

In a large mixing bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, and red bell pepper. Toss gently to mix the ingredients. Add the sliced grilled chicken and mix again. Drizzle the dressing over the salad and toss everything together until evenly coated.

Dressing Recipe

The dressing is the key to bringing all the flavors together in this dish. Here’s how to make it:

1. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
2. Taste the dressing and adjust seasoning as needed.
3. Pour the dressing over the salad and toss to coat evenly.

Garnishing

To finish off the dish, sprinkle fresh herbs like parsley, basil, and mint over the top of the salad. If you like, add some crumbled feta cheese or slices of avocado for an extra burst of flavor and texture.

Serving Suggestions

This grilled chicken and quinoa salad is versatile and can be served as a main course or paired with other dishes. It pairs wonderfully with a side of warm bread or a simple green salad. For a more substantial meal, consider adding some grilled vegetables or a drizzle of balsamic glaze.

Nutritional Information

Each serving of this dish provides approximately 400 calories, with a good balance of protein, carbohydrates, and healthy fats. The quinoa offers a complete protein source, while the chicken adds lean protein. The vegetables contribute essential vitamins and minerals, making this a well-rounded and nutritious option for lunch.

Conclusion

Grilled Chicken with Quinoa Salad is not just a meal; it’s an experience. The combination of flavors and textures creates a dish that is both satisfying and refreshing. Whether you’re looking for a quick weekday lunch or a light dinner, this recipe is sure to become a favorite. Enjoy your meal!