Healthy Chicken and Quinoa Salad Recipe.

Ingredients:

• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)

Instructions:

1. Cook the Quinoa:

• Rinse 1 cup of quinoa under cold water.
• In a medium saucepan, combine the rinsed quinoa and 2 cups of water or low-sodium chicken broth.
• Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

1. Prepare the Chicken:

• Preheat the oven to 375°F (190°C).
• Season the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, salt, and pepper.
• Place the chicken on a baking sheet lined with parchment paper or lightly greased.
• Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
• Let the chicken rest for 5 minutes before slicing it into thin strips.

1. Prepare the Vegetables:

• While the quinoa and chicken are cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion.
• In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley.

1. Make the Dressing:

• In a small bowl, whisk together 2 tablespoons of lemon juice, 2 tablespoons of extra virgin olive oil, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey (optional).
• Season with salt and pepper to taste.

1. Assemble the Salad:

• Add the sliced chicken to the quinoa and vegetable mixture.
• Pour the dressing over the salad and toss to combine.
• Top with crumbled feta cheese (if using).

1. Serve and Enjoy:

• Serve the salad immediately or store it in the refrigerator for up to 3 days. It’s a perfect meal for busy professionals, offering a balanced mix of protein, fiber, and vitamins.

This healthy chicken and quinoa salad is easy to prepare, can be made ahead of time, and is perfect for busy professionals looking for a nutritious meal option.