Ingredients

For the Chicken:

• 8 oz. boneless, skinless chicken breast
• Spices of your choice (think paprika, cumin, lemon pepper, garlic/onion powder)
• 1 tablespoon olive oil (can swap for avocado, coconut, grapeseed, or canola oil)
• For the Salad:
• 1 cup cooked, cold quinoa
• Mixed salad greens (lettuce, spinach, arugula)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red bell pepper, diced

 If these veggies don’t suit your fancy, make the swap! 

The goal is to create a healthy and nutritious meal that will fuel you and that you will enjoy!

 
For the Dressing: 

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and Pepper to taste

Instructions

Salad Prep (approx. 5-10 minutes):

1. Wash and dry all salad greens and veggies 
2. Halve the cherry tomatoes, slice the cucumbers, and dice the red bell peppers 
3. In a large bowl, combine cooked quinoa, salad greens, cherry tomatoes, cucumber, and red bell pepper

Chicken Preparation (approx. 20 minutes): 

1. Season chicken breast with salt, pepper, and seasonings of your choice
2. Drizzle 1 tablespoon olive oil in a pan on low to medium heat (Olive oil has a moderate smoke point, so it is best for sauteing or low to medium-heat cooking).
3. Place chicken breast in the pan
4. Cook for about 6-8 minutes per side, turning only once. This will result in a total cook time of around 12-16 minutes 
5. Cook the chicken to a safe internal temp of 165°F. 

Build the Salad (approx. 5 minutes):

1. Slice grilled chicken and add to the salad. 
2. In a small bowl, whisk together olive oil and balsamic vinegar to create the dressing. 
3. Drizzle the dressing over the salad and toss gently to combine. 
4. Serve immediately and enjoy!

Cooking Tips: This meal calls for cooked and cooled quinoa, so it is best to make this ahead of time as part of your regular meal prep. Also, preparing your veggies in advance will make for a smoother time in the kitchen while you cook the chicken breast and prepare the salad dressing. Have fun with the spices and vegetables you choose. Some veggie variations may include asparagus, green beans, onions/shallots, mushrooms, roasted sweet potato – the possibilities are truly endless!