List of Ingredients:

2 boneless, skinless chicken breasts

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cooked quinoa

1 cup diced cucumber

1 cup halved cherry tomatoes

1/4 cup diced red onion

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

1 tablespoon olive oil

Salt and pepper to taste

 

Preparation:

In a small bowl, whisk together balsamic vinegar, olive oil, dried basil, dried oregano, salt, and pepper to make the marinade for the chicken.

Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is coated evenly.

Preheat a grill or grill pan over medium heat. Grill the chicken for about 5-6 minutes on each side or until it is cooked through.

In a large bowl, combine cooked quinoa, diced cucumber, halved cherry tomatoes, diced red onion, crumbled feta cheese, chopped fresh parsley, lemon juice, olive oil, salt, and pepper to make the quinoa salad.

Serve the grilled balsamic chicken with quinoa salad for a delicious and balanced dinner.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 35g

Protein: 30g

Fat: 18g

Fiber: 8g

Sugar: 6g