Grilled Chicken with Quinoa and Spinach Salad

Grilled Chicken with Quinoa and Spinach Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, bring the water or chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the Chicken: Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano.
3. Grill the Chicken: Grill the chicken breasts for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
4. Make the Salad: In a large bowl, combine the baby spinach, cherry tomatoes, cucumber, red onion, and avocado.
5. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
6. Assemble the Dish: Add the cooked quinoa to the salad, drizzle with the dressing, and toss to combine. Serve the sliced grilled chicken on top of the quinoa and spinach salad.