Lunch · Mediterranean
Chicken and quinoa bowl
Grilled chicken breast over quinoa with cucumber, tomato and a lemon dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 300 g chicken breast
- 150 g quinoa
- 1 cucumber, diced
- 200 g cherry tomatoes, halved
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 15 g fresh parsley, chopped
Method
Rinse the quinoa and simmer it in twice its volume of water for 15 minutes, then drain.
Brush the chicken with half the oil and grill for 6 to 7 minutes a side until cooked through.
Whisk the rest of the oil with the lemon juice.
Slice the chicken and serve over the quinoa with the cucumber, tomatoes, parsley and dressing.