Herb-Grilled Chicken Breast with Quinoa and Spinach Salad

Name: Herb-Grilled Chicken Breast with Quinoa and Spinach Salad
Total time: 25 min
Yield: 1 serving
Ingredients: 200g chicken breast (skinless); 1/2 cup cooked quinoa; 1 cup fresh spinach; 1/4 cup cherry tomatoes, halved; 1/4 cucumber, diced; 1/2 tablespoon olive oil; 1 teaspoon lemon juice; Salt and pepper to taste; 1 teaspoon mixed herbs (oregano, thyme, rosemary)

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25 minTotal time

MediumDifficulty

850kcal / serving

Ingredients

For 1 serving

servings

200g chicken breast (skinless)
1/2 cup cooked quinoa
1 cup fresh spinach
1/4 cup cherry tomatoes, halved
1/4 cucumber, diced
1/2 tablespoon olive oil
1 teaspoon lemon juice
Salt and pepper to taste
1 teaspoon mixed herbs (oregano, thyme, rosemary)

Ingredient substitutions

Chicken breast Skinless turkey breast, using a similarly sized piece
Quinoa An equal amount of cooked millet
Spinach An equal volume of baby arugula

Nutrition per serving

Estimated values for 1 serving, 850 kcal

Protein68 g

Carbohydrates82 g

Fat27 g

Fiber 9 g · Sugar 5 g · Sodium 650 mg

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This nutritious dish features protein-packed grilled chicken breast paired with a light quinoa and spinach salad. It's designed to be low in carbs while keeping cholesterol in check, making it perfect for managing high LDL levels.

Salad

Steps

Preheat the grill to medium-high heat.
Season the chicken breast with salt, pepper, and mixed herbs.
Grill the chicken for about 6-7 minutes on each side or until cooked through.
While the chicken is grilling, prepare the quinoa salad by combining cooked quinoa, fresh spinach, cherry tomatoes, and cucumber in a bowl.
Drizzle with olive oil and lemon juice, toss to combine.
Once the chicken is done, let it rest for a few minutes before slicing.
Serve the sliced chicken on top of the quinoa salad.

Tips for Herb-Grilled Chicken Breast with Quinoa and Spinach Salad

Look for browned grill marks and an opaque center; the chicken should feel firm but still springy, not hard.
Keep the spinach leaves dry before assembling so the salad stays fresh rather than watery.
Resting the chicken helps retain its juices; slice across the grain for a more tender bite.

Storage

Refrigerate leftovers within 2 hours in a sealed container and eat within 3–4 days. Keep the chicken separate from the salad if possible; reheat the chicken until steaming hot and serve with the salad chilled.

Frequently asked questions

How can I tell when the chicken is done without cutting it open?

The outside should be browned and the thickest part should look opaque, with no translucent or raw-looking center. Avoid relying on grill marks alone.

Can I prepare the quinoa salad ahead?

Yes. Combine the cooked quinoa and chopped vegetables ahead and refrigerate; add the spinach and dressing closer to serving to keep the leaves from wilting.

Why did my chicken turn out dry?

It may have cooked too long or been sliced before resting. Grill time varies with thickness, so check the thickest part for doneness and allow a short rest before slicing.