Description
A nutritious blend of quinoa, chicken, and fresh veggies, perfect for lunch or dinner.
Ingredients
Scale
- 1 cup Quinoa (rinsed and cooked)
- 2 pieces Boneless, skinless chicken breasts (about 1 pound total)
- ½ cup Barbecue sauce (your favorite flavor)
- 1 piece Red bell pepper (diced)
- 1 piece Yellow bell pepper (diced)
- ½ small Red onion (finely chopped)
- ¼ cup Fresh cilantro (chopped)
- 1 piece Lime (juiced)
- 1 tablespoon Olive oil (for cooking the chicken)
- to taste Salt
- to taste Pepper
Instructions
- Cook the rinsed quinoa in a medium saucepan with 2 cups of water until tender, about 15 minutes.
- Season chicken breasts with salt and pepper and cook in olive oil for 6-7 minutes on each side until the internal temperature reaches 165°F.
- Slice the cooked chicken and coat with barbecue sauce.
- Combine the cooked quinoa, barbecue chicken, diced bell peppers, and chopped onion in a large bowl.
- Add cilantro and lime juice, mixing gently to combine.
- Adjust seasoning to taste and let sit for 10-15 minutes before serving.
- Serve garnished with extra cilantro or lime wedges.
Notes
For the best flavor, allow the salad to rest before serving. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg