Garlic Lime Chicken Quinoa Salad

This vibrant garlic lime chicken quinoa salad is a refreshing and nutritious meal. With just 5 ingredients, it’s perfect for a quick, healthy bite.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by cooking the quinoa. Rinse 1/2 cup of quinoa under cold water to remove any bitterness. In a small saucepan, combine the quinoa with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed and the quinoa is fluffy. If the quinoa is undercooked or has excess water, cook uncovered on medium heat for a couple of minutes to adjust.
2. 2.
   While the quinoa is cooking, prepare the chicken. Pat the chicken breast dry with paper towels to ensure a good sear. Heat 1 tbsp of olive oil in a skillet over medium heat. Season the chicken with salt and pepper if desired. Place the chicken in the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove it from the skillet and let it rest for 5 minutes before slicing it into thin strips.
3. 3.
   To make the dressing, combine the juice and zest of 1 lime with the remaining tablespoon of olive oil and the minced garlic in a small bowl. Whisk the mixture until well combined. This will add a fresh and citrusy profile to your dish, which complements the chicken beautifully.
4. 4.
   Once the quinoa is done, transfer it to a large bowl and fluff it with a fork. Add the sliced chicken to the bowl and pour the lime-garlic dressing over the top. Toss everything together gently to combine, ensuring the quinoa and chicken are evenly coated with the dressing for a well-balanced flavor.
5. 5.
   Serve the salad warm or at room temperature. The nutty quinoa and the tender, juicy chicken create a satisfying texture, while the lime and garlic offer a bright, zesty finish. If the taste is too tangy, balance it with a little more olive oil. Enjoy immediately, as this dish is best when fresh.