Enjoy a wholesome and gluten-free chicken quinoa salad with peas and feta for a satisfying and nutritious lunch. This recipe is packed with protein, fiber, and flavor, making it a perfect meal option for those with dietary restrictions or anyone looking for a healthy lunch idea.
Ingredients: 1 cup quinoa. 2 cups water. 2 boneless, skinless chicken breasts. 1 cup frozen peas, thawed. 1/2 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish optional.
Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool. While the quinoa is cooking, season the chicken breasts with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing into strips. In a large mixing bowl, combine the cooked quinoa, sliced chicken, thawed peas, and crumbled feta cheese. In a separate small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice to create the dressing. Pour the dressing over the salad and toss everything together until well combined. Garnish with fresh parsley if desired. Serve the gluten-free chicken quinoa salad as a delicious and easy lunch option.
Prep Time: 15 minutes
Cook Time: 15 minutes
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