Chicken Protein Blast

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• A handful of fresh parsley, chopped
• Juice and zest of 1 lemon
• 1 cup of cucumber, diced
• 1 cup of cherry tomatoes, halved

Cooking Instructions:

1. Season the chicken breasts with salt and pepper. Heat the olive oil in a pan over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Once cooked, set the chicken aside on a plate and let it rest.
2. In the meantime, rinse the quinoa under cold water until the water runs clear. Add the quinoa and chicken broth to a saucepan and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3. In a large bowl, add the diced peppers, parsley, lemon juice and zest, cucumber, and cherry tomatoes. Mix well to combine.
4. Cut the cooked chicken into small cubes and add it to the vegetable mixture. Add the cooked quinoa and stir everything together. Season with additional salt and pepper if needed.

Nutritional Information:

Calories: 350 calories

Protein: 36g

Fat: 10g

Carbs: 25g

Plating:

Start with placing a generous serving of the chicken quinoa salad in the center of the plate creating a small mound. Arrange a few pieces of chicken on top for visual appeal. Garnish with a sprinkle of fresh parsley and a touch of lemon zest. Along the edge of the plate, place a few pieces of cherry tomatoes and cucumber for color contrast. The final dish should be vibrant with colors, textures and flavors providing an enticing visual appeal.