Grilled Chicken and Quinoa Salad:


For the Grilled Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
Your choice of chicken seasoning (e.g., lemon pepper, garlic herb, or a store-bought grill seasoning)
For the Quinoa Salad:

1 cup quinoa, rinsed
2 cups water or chicken broth
Mixed greens or your choice of salad greens
Cherry tomatoes, halved
Cucumber, sliced
Balsamic vinaigrette dressing (gluten-free)
Optional garnishes: Sliced almonds, crumbled feta cheese, fresh herbs


For the Grilled Chicken:

Preheat the Grill:

Preheat your grill to medium-high heat.
Prepare the Chicken:

Brush the chicken breasts with olive oil, then season with salt, pepper, and your choice of seasoning.
Grill the Chicken:

Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
Remove the chicken from the grill and let it rest for a few minutes before slicing it.
For the Quinoa Salad:

Cook the Quinoa:

In a saucepan, bring 2 cups of water or chicken broth to a boil.
Stir in the rinsed quinoa, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is cooked. Fluff with a fork and let it cool.
Assemble the Salad:

In a large bowl, combine the cooked and cooled quinoa with mixed greens, cherry tomatoes, and cucumber slices.
Add Grilled Chicken:

Slice the grilled chicken and add it to the salad.
Dress the Salad:

Drizzle the salad with balsamic vinaigrette dressing, and toss everything to coat.
Garnish and Serve:

Optionally, garnish the salad with sliced almonds, crumbled feta cheese, and fresh herbs for added flavor and texture.
Serve your Grilled Chicken and Quinoa Salad for a satisfying and healthy gluten-free lunch. Enjoy!

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