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quick healthy dinner ideas

Grilled Chicken with Asparagus & Quinoa Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

Chicken & Asparagus

  • 4 boneless skinless chicken breasts
  • 1 bunch asparagus trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp all-purpose seasoning optional
  • 1 tbsp fresh parsley optional

Quinoa Salad

  • 1 cup quinoa uncooked
  • 2 cups water
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • ½ cup feta cheese
  • 1 avocado diced (add before serving)

Dressing

  • ¼ cup olive oil
  • 1 tbsp honey
  • 1 tbsp whole grain mustard
  • 1 tbsp water optional
  • Salt & pepper to taste

Instructions

  1. Cook quinoa according to package instructions. Let cool.

  2. Season chicken and asparagus with olive oil, salt, pepper, and spices.
  3. Grill chicken over medium heat for 6–7 minutes per side or until cooked through.
  4. Grill or roast asparagus until tender (8–10 minutes).
  5. In a large bowl, combine quinoa, tomatoes, cucumber, and feta.
  6. Shake dressing ingredients in a jar and pour over salad.
  7. Toss gently and add avocado just before serving.
  8. Serve chicken alongside quinoa salad and asparagus.

Notes

  1. Swap quinoa for brown rice if preferred.
  2. Dressing works well on many salads.