The best recipe of a tasty Chicken and Quinoa Salad

Experience the delightful combination of taste and nutrition with our Nutritious Chicken and Quinoa Salad. This wholesome dish features lean chicken, colorful vegetables, and nutrient-rich quinoa, making it both filling and healthy. Perfect for a quick lunch or a light dinner, it’s a delicious way to nourish your body while enjoying a refreshing and flavorful meal!

Here’s a recipe for an Easy and Nutritious Chicken and Quinoa Salad that’s perfect for a quick and healthy lunch

Ingredients of the chicken and quinoa salad:

• 1 cup quinoa, rinsed
• 2 cups water or chicken broth (for added flavor)
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 avocado, diced
• 2 tbsp feta cheese (optional)
• 2 tbsp fresh parsley or cilantro, chopped
• 1 lemon, juiced
• 2 tbsp olive oil (for dressing)
• Salt and pepper to taste (for dressing)

Step-by-Step Instructions:

Step 1: Cook the Quinoa

• Rinse 1 cup of quinoa under cold water to remove any bitterness.
• In a medium saucepan, combine the quinoa with 2 cups of water (or chicken broth for more flavor).
• Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
• Once cooked, fluff the quinoa with a fork and set aside to cool slightly.

Step 2: Prepare and Cook the Chicken

• Season 2 boneless, skinless chicken breasts with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, and salt and pepper to taste.
• Heat a skillet over medium heat and add the seasoned chicken breasts.
• Cook for about 6-7 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
• Once done, remove from the heat and let the chicken rest for a few minutes before slicing into thin strips.

Step 3: Prepare the Vegetables

• While the quinoa and chicken are cooking, prepare the vegetables.
• Dice 1 cucumber, halve 1 cup of cherry tomatoes, finely chop 1/4 cup of red onion, and dice 1 avocado.
• Set these aside for the salad assembly.

Step 4: Make the Dressing

• In a small bowl, whisk together the juice of 1 lemon, 2 tbsp olive oil, salt, and pepper to taste.
• This simple lemon-olive oil dressing will add brightness to the salad.

Step 5: Assemble the Salad

• In a large salad bowl, combine the cooked and slightly cooled quinoa, the prepared vegetables (cucumber, tomatoes, red onion, avocado), and the sliced chicken.
• Add 2 tbsp of feta cheese (optional) and 2 tbsp of fresh parsley or cilantro, chopped.

Step 6: Add the Dressing

• Drizzle the salad with the lemon-olive oil dressing and toss everything together to combine.
• Taste and adjust seasoning if needed by adding more salt, pepper, or lemon juice.

Nutritional Benefits:

• Quinoa is rich in protein, fiber, and essential amino acids.
• Chicken provides lean protein to keep you full and energized.
• The vegetables and avocado add fiber, vitamins, and healthy fats, while the lemon dressing adds a fresh, tangy flavor with minimal calories.

Step 7: Serve

• Enjoy the salad immediately, or pack it for lunch. It stores well in the fridge for up to 2 days, making it great for meal prep.

This Chicken and Quinoa Salad is easy to prepare, packed with nutrients, and makes for a satisfying and healthy lunch!