Herb-Marinated Grilled Chicken & Quinoa Salad

Medium · Prep: 20 min · Cook: 25 min · 2 servings

<p>A performance-driven meal designed for optimal muscle recovery and sustained satiety, featuring a flawless macronutrient balance. Herb-marinated grilled chicken breast paired with antioxidant-rich tricolor quinoa, finished with a bright citrus vinaigrette for a professional, gastronomic flavor profile.</p>

Nutrition per Serving

Ingredients

• 300 grams Chicken breast (boneless, skinless, butterflied for even cooking)
• 1 cup Tricolor quinoa (rinsed thoroughly through a fine-mesh sieve to remove bitter saponin coating)
• 1 cup Cherry tomatoes (halved)
• 0.5 cup English cucumber (seeded and diced)
• 2 tablespoons Cold-pressed extra virgin olive oil (for the emulsion dressing)
• 1.5 tablespoons Fresh lemon juice
• 2 tablespoons Fresh parsley and mint (finely chopped)

Instructions

1. Marinate the butterflied chicken breast with 1 teaspoon of olive oil, lemon zest, salt, and freshly ground black pepper. Let it temper at room temperature for 15 minutes to relax the meat fibers.
2. Bring the rinsed quinoa and water (or bone broth for enhanced flavor) to a boil over medium heat using a 1:2 ratio. Reduce the heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed.
3. Once cooked, remove the quinoa from heat and let it rest, covered, for 5 minutes. Then, gently fluff it with a fork to separate the grains and allow it to cool.
4. Preheat a cast-iron skillet over high heat until smoking. Sear the marinated chicken for 4-5 minutes per side until a perfect Maillard reaction (golden-brown caramelized crust) is achieved.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice it against the grain into julienne strips.
6. In a large mixing bowl, whisk the extra virgin olive oil and lemon juice to create a smooth emulsion. Gently fold in the cooled quinoa, diced vegetables, and fresh herbs. Top with the sliced grilled chicken and serve.