High-Protein Chicken Quinoa Salad with Peas and Mint

This salad combines tender seared chicken breast, nutrient-rich quinoa and crisp spring vegetables in a simple lemon dressing. High in protein and low in fat, it is an ideal healthy meal for anyone with an active lifestyle.

Ingredients

• 2 chicken breasts (about 400 g / 14 oz)
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 cup fresh peas
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 cup fresh mint leaves, chopped
• Salt, to taste
• Black pepper, to taste

Instructions

1. Season the chicken with salt and pepper. Cook in a skillet with 1 tablespoon of olive oil over medium heat for about 6 to 7 minutes per side, until cooked through. Rest for 5 minutes, then slice.
2. Rinse the quinoa and add it to a pot with 2 cups of water. Bring to a boil, reduce the heat and simmer for 15 minutes, until the water is absorbed. Turn off the heat, let it sit covered for 5 minutes, then fluff with a fork.
3. In a large bowl, combine the cooked quinoa, chicken, peas, cherry tomatoes, cucumber and mint.
4. Whisk the lemon juice with the remaining olive oil, salt and pepper, pour over the salad, toss well and serve.

Tips

• Cook the quinoa a day ahead and refrigerate it to save time.
• Add other favorite vegetables such as avocado or bell peppers.

Nutrition

Calories: about 350 kcal per serving | Protein: about 35 g | Carbs: about 30 g | Fat: about 10 g