Grilled Chicken and Quinoa Salad

Mediterranean · Year-round · 40 min · Serves 4 · By The Lesapor Kitchen

This grilled chicken and quinoa salad is perfect for a simple yet satisfying meal. The flavors are fresh and vibrant, making it a great choice for a healthy dinner option.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• Flaky sea salt, to taste
• Olive oil, for drizzling

Method

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and water is absorbed.
2. While the quinoa cooks, preheat your grill or a grill pan over medium-high heat. Rub the chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes before slicing.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, sliced chicken, and crumbled feta cheese.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Drizzle over the salad and toss gently to combine.
6. Taste and adjust seasoning with flaky sea salt and a drizzle of olive oil, if desired. Serve immediately.