Spicy Grilled Chicken & Quinoa Power Salad
A vibrant, protein-packed salad with grilled spiced chicken, quinoa, roasted veggies, and a zesty yogurt-lime dressing.
Cuisine: Modern American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 pound boneless skinless chicken breast
- 1 cup quinoa
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 4 cups baby spinach
- 1/2 cup Greek yogurt (plain, nonfat)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1. Cook quinoa: Rinse quinoa, combine with 2 cups water in a saucepan, bring to boil, cover, simmer 15 minutes.
- 2. Prep veggies: Dice bell pepper and zucchini. Halve cherry tomatoes.
- 3. Roast veggies: Toss bell pepper and zucchini with 1 tbsp olive oil, half the salt and pepper. Roast at 425°F for 12 minutes.
- 4. Spice chicken: Slice chicken into strips. Toss with garlic powder, smoked paprika, cumin, chili flakes, remaining salt and pepper, and 1 tbsp olive oil.
- 5. Grill chicken: Heat grill pan over medium-high. Grill chicken strips 3-4 minutes per side until cooked through.
- 6. Make dressing: Mix Greek yogurt, lime juice, pinch of salt and pepper.
- 7. Assemble: In a large bowl, combine spinach, cooked quinoa, roasted veggies, cherry tomatoes, grilled chicken. Toss with dressing.
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