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Grilled Chicken with Roasted Beetroot and Quinoa Salad
Grilled Chicken with Roasted Beetroot and Quinoa Salad

Grilled Chicken with Roasted Beetroot and Quinoa Salad
A balanced meal with lean protein, complex carbs, and seasonal vegetables.
Grilled Chicken with Roasted Beetroot and Quinoa Salad
Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     beetroot
  • 50
    g
     feta cheese
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Grilled Chicken with Roasted Beetroot and Quinoa Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Wrap beetroot in foil and roast for 30 minutes until tender.
  3. Cook quinoa according to package instructions.
  4. Season chicken breast with salt, pepper, and minced garlic.
  5. Grill chicken on medium heat for about 6-7 minutes per side until cooked through.
  6. In a bowl, mix cooked quinoa, roasted beetroot (sliced), arugula, and crumbled feta cheese.
  7. Whisk olive oil and lemon juice together for dressing.
  8. Slice grilled chicken and serve on top of the salad, drizzled with dressing.
Nutrition Per Serving 563 g Per 100g
Energy 737 kcal 131 kcal
Protein 52 g 9.2 g
Fibre 8 g 1.4 g
Salt 2 g 0.4 g
Sugar 8 g 1.4 g
Carbohydrates 45 g 8.0 g
Fat 38 g 6.7 g
  • 1
    item
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     beetroot
  • 50
    g
     feta cheese
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Wrap beetroot in foil and roast for 30 minutes until tender.

Cook quinoa according to package instructions.

Season chicken breast with salt, pepper, and minced garlic.

Grill chicken on medium heat for about 6-7 minutes per side until cooked through.

In a bowl, mix cooked quinoa, roasted beetroot (sliced), arugula, and crumbled feta cheese.

Whisk olive oil and lemon juice together for dressing.

Slice grilled chicken and serve on top of the salad, drizzled with dressing.

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