High-Protein Chicken Quinoa Salad

1.Preheat oven to 400°F (200°C).

2.Place chicken breasts on a baking sheet lined with parchment paper or foil. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Rub evenly to coat.

3.Bake chicken breasts for 18-20 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes, then dice into bite-sized pieces.

4.While chicken is baking, rinse quinoa thoroughly under cold water using a fine mesh sieve.

5.In a medium saucepan, bring 2 cups of low-sodium chicken broth or water to a boil. Add quinoa and 1/4 teaspoon salt, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed.

6.Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.

7.In a small bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, dried oregano, and a pinch of salt and pepper to make the dressing.

8.Add diced chicken, cherry tomatoes, cucumber, red onion, and chopped parsley to the quinoa bowl. Pour the dressing over the salad and toss gently to combine.

9.If using, sprinkle crumbled feta cheese over the salad and gently fold it in.

10.Taste and adjust seasoning with additional salt and pepper if needed.

11.Serve the salad slightly warm or chilled for a light, balanced meal rich in protein.