DIREN KARTAL

Grilled Chicken with Quinoa & Corn Salsa

prep time

30 mins

Cook Time

30 mins

SERVES

1

Calories

665

PER SERVING

Carbs

67g

PER SERVING

Fat

17g

PER SERVING

Protein

61g

PER SERVING

Ingredients

  • 150g skinless chicken breast
  • 1/2 tsp oil
  • 1/2 tsp smoked paprika
  • Pinch of salt
  • 75g quinoa
  • 150g water or chicken stock

For the Salsa

  • 60g fresh corn kernels 
  • 80g cherry tomatoes 8-10, cut in halves 
  • 20g red onion, finely diced 
  • 60g  cucumber, sliced
  • 2 basil leaves, finely sliced
  • 1 tbsp vinaigrette of choice

Instructions

STEP 1

Rinse quinoa well under running water then put in a small pot and cover with the water or broth, season lightly with salt, bring to boil then reduce to a simmer, cover with lid and cook for 15-20 minutes until the quinoa is soft and absorbed all the liquid.

STEP 2

Take chicken out fridge 30 minutes before cooking, and put it between baking paper, use a heavy object like a rolling pin to bash out the thicker part so it’s even, this will ensure it cooks evenly.

STEP 3

Pre heat grill or grill pan, mix the chicken with the oil and smoked paprika and grill for 3-4 minutes each side or until cooked, leave it to rest for 3-4 minutes once cooked.

STEP 4

Combine salsa ingredients together with vinaigrette and season to taste. Serve the quinoa alongside the the salsa and sliced grilled chicken on top.

Notes

  • Chicken can be swapped out for your protein of choice.
  • This is great as meal prep and eaten as a cold salad.
  • You can use canned corn or another vegetable if you can’t get fresh corn.

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