Ingredients:
- 2 chicken breasts (200g each)
- 1 cup quinoa (170g)
- 2 cups water (500ml)
- 1 lemon (juice and zest)
- 2 tablespoons olive oil (30ml)
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cherry tomatoes (halved)
- 1/4 cup cucumber (diced)
- 2 tablespoons fresh parsley (chopped)
Kitchen Tools Needed:
- Grill
- Mixing Bowl
- Knife
- Cutting Board
Instructions:
- Rinse the quinoa under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat to low and cover, cooking for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- In a bowl, mix the lemon juice, lemon zest, olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
- Place the chicken breasts in the marinade and let them soak for about 10 minutes.
- Preheat the grill to medium-high heat.
- Once marinated, grill the chicken breasts for about 6-8 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
- While the chicken is grilling, prepare the quinoa salad by combining the cooked quinoa, cherry tomatoes, cucumber, and fresh parsley in a mixing bowl. Drizzle with a bit of olive oil and season with salt and pepper to taste.
- Once the chicken is done, let it rest for a few minutes before slicing it.
- Serve the grilled chicken slices over the quinoa salad.
Macros:
- Total Calories: 420kcal
- Carbs: 30g
- Proteins: 48g
- Fats: 16g
Tags:
Healthy