Herbed Grilled Chicken With Quinoa Salad Recipe

About this recipe

A flavorful grilled chicken paired with a refreshing quinoa salad, perfect for a balanced and satisfying lunch.

Ingredients

• 100 g Coriander Leaves
• 1 kg Basmati Rice
• 500 g Curd
• 50G Green Chilies
• 100 G Pudina/Mint (100Gm)
• 200 g Table Salt
• 50 g Cumin Powder
• 300 g Ginger Paste
• 500 Ml Champion Oil
• 250 g Cucumber
• - Chicken Breast
• 100 g Garlic
• 20 g Oregano
• 100 g Quinoa
• - Baby Tomatoes
• 50 g Parsley Leaves
• 100 g Salt
• 50 g Black Pepper
• 250 ml Olive Oil
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Marinate the chicken with olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Let it sit for 15 minutes.
2. 2. Rinse the quinoa thoroughly under running water and cook it in a pot with double the water for 15 minutes until fluffy.
3. 3. Preheat a grill pan over medium heat and cook the chicken breast for 6-8 minutes on each side until golden brown.
4. 4. Dice the cucumber and halve the cherry tomatoes, then chop the parsley finely for the salad.
5. 5. In a mixing bowl, combine cooked quinoa, cucumber, cherry tomatoes, parsley, olive oil, lemon juice, salt, and pepper.
6. 6. Once the chicken is cooked, let it rest for 2 minutes before slicing it into strips.
7. 7. Plate the quinoa salad and place the sliced chicken over the top for a vibrant presentation.
8. 8. Serve immediately and enjoy the fresh, herby flavors of your meal.