Description
A nutritious and flavorful Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breast, protein-packed quinoa, fresh vegetables, creamy avocado, and tangy feta cheese, all tossed with a zesty lemon-olive oil dressing. Perfect for a healthy lunch or dinner, this gluten-free salad is easy to prepare and packed with balanced nutrients.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Quinoa
- 1 cup quinoa
- 2 cups water
Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 2 cups baby spinach or mixed greens
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- Juice of 1 lemon
- 1 tablespoon olive oil
Instructions
- Preheat the Grill: Preheat the grill or a grill pan over medium-high heat to ensure it’s hot enough for cooking the chicken evenly.
- Prepare the Chicken: Rub the chicken breasts with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper to coat evenly and infuse flavor.
- Grill the Chicken: Place the chicken on the grill and cook for 6–7 minutes per side, or until fully cooked through and the juices run clear. Remove and let it rest for 5 minutes before slicing thinly.
- Cook the Quinoa: While the chicken cooks, rinse quinoa thoroughly under cold water to remove bitterness. Combine quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce heat to simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and allow to cool slightly.
- Assemble the Salad: In a large bowl or individual serving bowls, layer the cooked quinoa, cherry tomatoes, diced cucumber, red onion slices, avocado slices, and baby spinach or mixed greens.
- Add Chicken and Toppings: Top the salad with the sliced grilled chicken, sprinkle with crumbled feta cheese and chopped fresh parsley for extra flavor and texture.
- Prepare and Drizzle Dressing: In a small bowl, whisk together the juice of 1 lemon and 1 tablespoon olive oil until combined. Drizzle this dressing evenly over the salad.
- Serve: Serve immediately to enjoy the salad fresh and vibrant.
Notes
- For a vegetarian version, substitute grilled tofu or chickpeas for the chicken.
- Use pre-cooked quinoa to reduce prep time.
- Add extra lemon juice or your favorite vinaigrette to enhance flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg
