Grilled Chicken and Quinoa Salad

This meal is not only balanced with a good mix of protein, fats, and carbohydrates, but it's also packed with fiber and nutrients from fresh vegetables. It's an excellent choice to keep you full and satisfied.

Ingredients:

2 boneless, skinless chicken breasts (about 6 oz each)

1 cup quinoa

2 cups water or chicken broth

1 cucumber, diced

1 bell pepper, any color, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

2 tablespoons olive oil, or 3 tbsp salad dressing of choice

Juice of 1 lemon, or to taste

Salt and pepper to taste

1 avocado, diced

Instructions:

1. Cook Quinoa:

   • Rinse quinoa under cold water.

   • In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.

2. Grill Chicken:

   • Preheat the grill to medium-high heat.

   • Season chicken breasts with salt and pepper.

   • Grill chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).

   • Let rest for a few minutes before slicing.

3. Prepare the Salad:

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

   • Add the olive oil (or salad dressing) and lemon juice. Toss to combine.

   • Season with salt and pepper to taste.

   • Add the grilled chicken and toss again.

   • Add the diced avocado just before serving to maintain freshness.

Serves 4

Per 1 serving

Calories 400 kcal

Protein 30 g

Carbohydrate 35 g

Fiber 6 g

Net Carbohydrate 29 g

Fat 15 g