Grilled chicken breast and greek salad with quinoa

Chicken Quinoa Salad

Chicken Quinoa Salad

Serving Size:  1

Time of Preparation:  60 minutes


  1. Olive oil 10 g
  2. Garlic clove 2
  3. Paprika 2-3 g
  4. Quinoa 20 g
  5. Water 1 cup
  6. Boneless chicken breasts 100 g
  7. Ground cumin 2 g
  8. Ground coriander 5 g
  9. Salt as per taste
  10. Black Pepper as per taste
  11. Cayenne pepper as per taste
  12. Sliced onion 20g
  13. Mushrooms 20g
  14. Lemon juice 5 ml
  15. Chopped beans 20g
  16. Diced tomatoes 20g
  17. Sweet red pepper 10g
  18. Canned black beans 10g
  19. Corn kernel 10 g
  20. Chopped fresh cilantro 5 g



1.In a saucepan, heat half of the oil over medium heat; cook garlic and paprika, stirring, until fragrant, about 30 seconds.

2.Stir in quinoa and add water; bring to boil. Reduce heat, cover and simmer until no liquid remains and quinoa is tender, about 15 minutes.

3.Meanwhile, in a large skillet, heat remaining oil over medium-high heat; saute chicken, cumin, ground coriander, salt, pepper and cayenne until browned, about 5 minutes.

4.Add green onions, tomatoes, beans, mushroom, pumpkin red pepper, black beans and corn; cook over medium heat, stirring, until vegetables are tender-crisp and chicken is no longer pink inside, about 5 minutes.

5.Transfer to a large bowl. Add quinoa, cilantro and lime juice; toss to combine.


Nutrition Value: 

Energy:  421.7 Kcal

Protein:  33.7 g

Carbohydrates:  37.8 g

Fat:  15.1 g

Fiber:  5.5 g

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