Description
Fuel your day with this grilled chicken and quinoa salad. Pan-seared to 165°F perfection, it’s paired with fresh spinach and a bright lemon dressing. Easy prep guide and complete macros provided.
Ingredients
- Boneless, skinless chicken breast (4 ounces)
- Baby spinach (3 cups)
- Cooked quinoa (1/2 cup)
- Crumbled feta cheese (1/4 cup)
- Cherry tomatoes (1/2 cup, halved)
- Extra virgin olive oil (2 tablespoons)
- Fresh lemon juice (1 tablespoon)
- Salt and black pepper (to taste)
Instructions
- Step 1: Season the chicken breast with salt and pepper. Grill or pan-sear over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest on a cutting board.
- Step 2: Prepare the dressing by whisking together the olive oil and fresh lemon juice in a small bowl. Season the dressing with a pinch of salt and pepper.
- Step 3: In a large salad bowl, combine the baby spinach, cooked quinoa, and halved cherry tomatoes. Toss the base ingredients lightly to mix.
- Step 4: Thinly slice the rested chicken breast against the grain. Add the sliced chicken and the crumbled feta cheese directly into the salad bowl.
- Step 5: Pour the lemon-olive oil dressing evenly over all the ingredients. Toss gently to ensure all components are coated, and serve immediately.
Notes
- For meal prep or leftovers, always store the lemon-olive oil dressing, feta, and chicken separate from the spinach and tomatoes to prevent immediate wilting.
- If you enjoy warm elements, gently reheat the cooked chicken slices and quinoa in a skillet or microwave before combining them with the fresh spinach base.
- Boost the texture and healthy fats by adding a sprinkle of toasted slivered almonds or sunflower seeds just before serving.
- When slicing the chicken breast, use a sharp knife and cut directly across the muscle fibers (against the grain) to maximize tenderness and prevent stringiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large salad bowl (approx. 450g)
- Calories: 420
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 4g