Grilled Chicken Salad with Quinoa: A Quick and Healthy Lunch Option

 Quick and Healthy Lunch Recipe: Grilled Chicken Salad with Quinoa and Vegetables

                             -Ingredients:

               - For the chicken:

  - 2 boneless, skinless chicken breasts

  - 2 tablespoons olive oil

  - 1 teaspoon minced garlic

  - 1 teaspoon paprika

  - 1 teaspoon cumin

  - Salt and pepper to taste

  - Juice of half a lemon

                - For the quinoa:

  - 1 cup quinoa

  - 2 cups water

  - A pinch of salt

                - For the salad:

  - 1 cup cherry tomatoes, halved

  - 1 medium cucumber, diced

  - 1/2 cup bell pepper (red or yellow), diced

  - 1/4 cup red onion, finely chopped

  - 1/4 cup black olives, sliced

  - 1/4 cup crumbled feta cheese (optional)

                  - For the dressing:

  - 3 tablespoons olive oil

  - 2 tablespoons balsamic vinegar

  - 1 teaspoon honey

  - 1 teaspoon mustard (optional)

  - Salt and pepper to taste

                           -Instructions:

              1. Prepare the chicken:

   - In a small bowl, mix olive oil, minced garlic, paprika, cumin, salt, pepper, and lemon juice.

   - Place the chicken breasts in a bowl and coat them with the mixture. Let it marinate for at least 10 minutes.

   - Preheat a grill or skillet over medium heat. Grill the chicken for 6-7 minutes per side, or until fully cooked. Ensure the internal temperature of the chicken reaches 75°C (165°F).

   - After grilling, let the chicken rest for a few minutes, then slice it.

            2. Prepare the quinoa:

   - Rinse the quinoa under cold water to remove bitterness.

   - In a medium pot, bring water to a boil with a pinch of salt.

   - Add the quinoa to the boiling water, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.

   - Remove the pot from heat and let it sit covered for 5 minutes, then fluff with a fork.

             3. Prepare the salad:

   - In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and olives.

   - Add the cooked quinoa to the salad and mix well.

              4. Prepare the dressing:

   - In a small bowl, whisk together olive oil, balsamic vinegar, honey, and mustard if using.

   - Season with salt and pepper to taste. Mix until well combined.

             5. Serve:

   - Top the salad with the sliced grilled chicken.

   - Drizzle the dressing over the salad and gently toss to combine.

   - If desired, sprinkle crumbled feta cheese over the salad.

          -Tips:

- You can substitute chicken with other protein sources like fish or tofu based on your preference.

- Add fresh herbs like parsley or mint for extra flavor.

Enjoy your healthy and delicious meal!