Ingredients:

  • 12 oz (340g) boneless, skinless chicken breasts (about 2 medium)
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 5 oz (142g) mixed greens (rocket, spinach, romaine, etc.)
  • 1 cup (140g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (75g) bell pepper (any color), diced
  • 1/4 cup (35g) red onion, thinly sliced
  • 1/2 cup (60g) cooked quinoa or lentils
  • 1/4 cup (35g) crumbled feta cheese (optional)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1 tablespoon (15ml) chopped fresh herbs (parsley, dill, or chives)

Instructions:

  1. Preheat grill or skillet to medium-high heat.
  2. Season chicken with olive oil, garlic powder, salt, and pepper.
  3. Cook chicken until cooked through and the internal temperature reaches 165°F (74°C).
  4. Let chicken rest for a few minutes, then slice or dice.
  5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, herbs, salt, and pepper.
  6. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and quinoa/lentils.
  7. Add the sliced chicken.
  8. Drizzle with the vinaigrette and toss gently to combine.
  9. Top with feta cheese (if using).
  10. Serve immediately.