Ingredients
- 6 chicken breasts
- 1.5 cups quinoa, uncooked
- 6 cups fresh spinach
- 1.5 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 small red onion, thinly sliced
- 3/4 cup crumbled feta cheese
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1.5 teaspoons salt
- 3/4 teaspoon black pepper
Grilled Chicken with Quinoa and Spinach Salad
A balanced dinner with grilled chicken, quinoa, and a fresh spinach salad.
6
15 minprep time
15 mincook time
Instructions
- Cook quinoa (1.5 cups) according to package instructions. Let it cool.
- Halve cherry tomatoes (1.5 cups).
- Dice cucumber (1 large).
- Thinly slice red onion (1/2 small).
- Crumble feta cheese (3/4 cup).
- Whisk together olive oil (2 tablespoons), lemon juice (3 tablespoons), salt (1.5 teaspoons), and black pepper (3/4 teaspoon) for the dressing.
- Season chicken breasts (6) with salt and pepper.
- Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then slice.
- In a large bowl, combine cooked quinoa, spinach (6 cups), cherry tomatoes, cucumber, red onion, and feta cheese.
- Drizzle dressing over the salad and toss gently.
- Serve salad topped with sliced grilled chicken.