Grilled Chicken with Caprese Quinoa Salad
Très facile
Phoebe
Phoebe

Grilled Chicken with Caprese Quinoa Salad

7 minutesPréparation

15 minutesCuisson

5 minutesRepos

567 kcalPar portion

Ingrédients pour 1

Quinoa (cru)

1/4 cup

Quinoa (cru)

Poulet (haut de cuisse, sans os)

1

Poulet (haut de cuisse, sans os)

Sauce pesto

1 càc

Sauce pesto

Tomate cerise

1/4 cup

Tomate cerise

Mozzarella (mini)

4

Mozzarella (mini)

Citron jaune

1/4

Citron jaune

Basilic (frais)

facultatif

1 brin

Basilic (frais)

Ustensiles

Couteau, Plaques de cuisson, Poêle

recette

  • Étape 1
    Cook the quinoa according to package instructions. (Use pre-cooked quinoa or day-old quinoa to speed up the process!)
  • Étape 2
    Meanwhile, pat the chicken dry. Season all over with salt, pepper & any additional seasonings you love! Drizzle neutral oil (we recommend avocado oil!) over the chicken & rub to coat.
  • Étape 3
    Preheat a grill or grill pan over medium-high heat. Add the chicken, & cook for 3-4 min, undisturbed. Flip & continue grilling the chicken for another 3-4 min, or until cooked through. Remove from the heat & rest the chicken while preparing the caprese quinoa salad.
  • Étape 4
    Transfer the cooked quinoa to a bowl. Halve the cherry tomatoes & mini mozzarella balls, then add them to the quinoa.
  • Étape 5
    In a small bowl, add the pesto with a drizzle of olive oil & a squeeze of lemon juice. Mix it all together until thin & pourable.
  • Étape 6
    Drizzle the thinned pesto onto the quinoa & toss to combine. Season to taste with salt, pepper & extra lemon juice.
  • Étape 7
    Slice the grilled chicken & serve alongside the caprese quinoa salad. Garnish with basil, if using. Enjoy!