Grilled Chicken with Tomato Cucumber Salad and Quinoa
A high-protein, high-fiber dinner of lean grilled chicken, whole grain quinoa, and a fresh olive oil-based salad.
coreycookbook.com/dinners/grilled-chicken-with-tomato-cucumber-salad-and-quinoa/
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Ingredients
Chicken
Quinoa
Tomato cucumber salad
Instructions
Cook the quinoa
- Rinse the quinoa under cold water for 30 seconds.
- Combine the quinoa and water (or low-sodium broth) in a saucepan.
- Bring to a boil, reduce to low, cover, and simmer for 15 minutes.
- Remove from the heat and let sit covered for 5 minutes.
- Fluff with a fork and set aside.
Marinate the chicken
- In a bowl, whisk the olive oil, lemon juice, garlic, oregano, pepper, and salt (if using).
- Coat the chicken evenly.
- Marinate for at least 15 to 30 minutes, longer if time allows.
Grill the chicken
- Preheat a grill or grill pan to medium-high.
- Grill the chicken 5 to 7 minutes per side, until it reaches 165°F.
- Rest for 5 minutes before slicing.
Make the salad
- Combine the tomatoes, cucumber, red onion, and parsley.
- Toss with the olive oil and lemon juice or vinegar.
- Season lightly with pepper, and salt if needed.
Assemble
- Spoon the quinoa onto plates.
- Top with the sliced chicken.
- Serve the salad on the side or spooned over the quinoa.
Notes
- Use low-sodium broth and minimal added salt to keep sodium in range.
- This meal provides lean protein, whole grains, healthy fats, and high-potassium vegetables.
- For more fiber, add chickpeas to the salad.
- For a lower-carb version, replace part of the quinoa with extra vegetables.