Thunder Thighs Chicken Quinoa Salad

Ingredients:

• 500 grams of skinless chicken thighs
• 1 cup of cooked quinoa
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup of cherry tomatoes, halved
• 1/2 cup of crumbled feta cheese
• 2 tablespoons of olive oil
• Salt and Pepper to taste

Dressing:

• 2 tablespoons of lemon juice
• 2 tablespoons of honey
• 2 tablespoons of Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F). Season the chicken thighs with salt, pepper, and 1 tablespoon of olive oil and place them on a baking tray.
2. Bake the chicken for 25-30 minutes or until fully cooked. Set aside to cool slightly.
3. Meanwhile, in a large bowl, combine the cooked quinoa, cucumber, red bell pepper, cherry tomatoes, and crumbled feta cheese.
4. In a smaller bowl, whisk together the lemon juice, honey, Dijon mustard, remaining olive oil, salt, and pepper until well combined.
5. Cut the cooked chicken into bite-sized pieces and add it to the salad.
6. Pour the dressing over the salad and toss well to combine.

Nutritional Information per Serving:

• Calories: 450 kcal
• Protein: 45 grams
• Fat: 18 grams
• Carbs: 30 grams

Plating:

Assemble a generous portion of the Chicken Quinoa Salad onto a white, flat surface plate creating a small mound. Add a few more pieces of chicken on top to highlight the main ingredient. Drizzle a bit more dressing over the top and around the mound for an enticing look. You could sprinkle some parsley or microgreens over the top for a dash of pleasing green color. The final look should be colorful, fresh and inviting, revealing all the beautiful ingredients of the salad.