Chicken with Quinoa and Yellow Lentil Tabbouleh Salad

Name: Chicken with Quinoa and Yellow Lentil Tabbouleh Salad
Cuisine: Cypriot
Ingredients: 360g chicken breast; 50ml olive oil; 200g cooked quinoa; 100g cooked yellow lentils; 6 tablespoons finely chopped parsley; 3 tablespoons finely chopped onion; ½ cup diced tomato; ½ cup diced cucumber; ½ cup diced avocado; 2 tablespoons lemon juice; Salt, pepper

Recipe by Nutritionist Andreas Savvas

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Chicken with Quinoa and Yellow Lentil Tabbouleh Salad - Recipe image

INGREDIENTS

360g chicken breast
50ml olive oil
200g cooked quinoa
100g cooked yellow lentils
6 tablespoons finely chopped parsley
3 tablespoons finely chopped onion
½ cup diced tomato
½ cup diced cucumber
½ cup diced avocado
2 tablespoons lemon juice
Salt, pepper

METHOD

Cook the quinoa and the lentils separately in plenty of water. Cool them down and add the parsley, tomato, onion, cucumber, avocado, lemon juice, olive oil, salt, and pepper.
Mix everything together and refrigerate for one hour.
Cut the chicken breasts in half and grill the chicken in a hot grill pan with a little olive oil. Serve the salad on a plate with the chicken on top.