Balsamic Chicken Salad with Lemon Quinoa

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  Quinoa, Dry(120g)
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  Vegetable Broth, Low Sodium(240g)
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  1 pinch salt to season
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  Lemon Juice, Fresh
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  Chicken Breast, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Balsamic(30g)
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  Lemon Juice, Fresh
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  Vegetable Bouillon Cube, Dry(5g)
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  Garlic powder(5g)
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  Lettuce, Romaine(1440g)
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  Tomato, Cherry(198g)
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  Yellow Onion
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  Olives, Black, Canned, Pitted(99g)
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  Cheese, Feta, Crumbled(48g)
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  Parsley, Fresh(120g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Balsamic(10g)

Instructions

1. 1Rinse the quinoa under cold water, then combine with the vegetable broth and vegetable bouillon cube in a small saucepan over medium-high heat. Bring to a boil (about 3–4 minutes), then reduce heat to low, cover with a lid, and simmer for 15 minutes until the broth is fully absorbed and quinoa is tender. Remove from heat, keep covered, and let steam for 2 minutes, then fluff with a fork. Stir in the fresh lemon juice and set aside to cool.
2. 2Pat the chicken breasts dry and season with garlic powder. Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering.
3. 3Add the chicken to the skillet and cook for 6–8 minutes per side over medium-high heat, until golden brown and the internal temperature reaches 165°F. During the last minute of cooking, drizzle the balsamic vinegar and lemon juice over the chicken. Remove from heat and let cool for 3–5 minutes, then slice into ½-inch strips.
4. 4Dice the onion and combine with the romaine lettuce, cherry tomatoes, black olives, crumbled feta cheese, and fresh parsley in a large bowl.
5. 5In a small bowl, whisk together the remaining olive oil, balsamic vinegar, lemon juice, and a pinch of salt and pepper to create the dressing.
6. 6Toss the salad with the cooled quinoa and sliced chicken, then drizzle with the dressing and toss until evenly coated.
7. 7Divide the salad evenly into 6 airtight containers while still slightly warm, seal, and refrigerate until ready to serve.