Gout-Friendly High-Protein Quinoa Salad

Whip up a simple, protein-packed spring meal with our Quinoa & Grilled Chicken Salad. It's light, fresh, and perfect for a quick lunch or dinner.

Serving Size: 2 Servings

For the Chicken:

• 2 chicken breasts
• Lemon juice from 1 lemon
• 2 tbsp olive oil
• 1 tsp mixed dry herbs
• Salt & pepper, to taste

For the Salad:

• 1 cup quinoa, cooked
• 1 cup of fresh greens (arugula or mixed)
• 1/2 cup halved cherry tomatoes
• 1/4 cup diced cucumber
• 1/4 cup fresh parsley, chopped
• Option: 1/4 cup crumbled feta cheese
• Dressing: 2 tbsp lemon juice, 2 tbsp olive oil, and salt & pepper, mixed

Directions

1. Coat a nonstick pan with cooking spray or oil, and heat to medium-high heat.
2. Coat both sides of the chicken breasts with lemon and olive oil, then sprinkle mixed herbs, salt, and pepper on both sides.
3. Cook in the heated pan, flipping as needed, until completely heated through.
4. While the chicken cooks, combine quinoa, greens, tomatoes, cucumber and parsley in a large bowl or salad plate.
5. When the chicken is done cooking, slice into strips and lay on top of the salad. Garnish with feta and dressing if desired.
6. Serve and enjoy!