Grilled Chicken over Quinoa Salad, Cilantro-Lime Dressing

Protein, protein, protein! And fiber, and omega fatty acids, and vitamins and minerals!! I've included so many nutritious and delicious ingredients to pack a powerful punch, this salad is sure to satisfy, with or without the chicken on top. I portion it out so there is chicken enough to serve with dinner, and salad enough to have as leftovers for lunch the next day. 

If you haven't already discovered and fallen in love with quinoa, you should take this opportunity to do just that. This nutritious low calorie whole grain is a source of complete protein, high in dietary fiber, phosphorus, iron, riboflavin and magnesium. And it's become so popular, you don't even have to go to an expensive specialty store to buy it (I got my 4lb bag at Costco for $10). Once you start getting cozy with quinoa, definitely try Epicurious's Quinoa with Moroccan Winter Squash & Carrot Stew, it's one of B's absolute favorites (he complains all the time that I don't make it often enough)! 

Yield: 2 dinners with chicken & 2 leftover vegetarian lunches

• 1 boneless, skinless chicken breast
• Chicken marinade: 



Only $10 for a 4lb bag at Costco!

• 1 tsp paprika
• 1 tsp hot chili powder
• 1/2 tsp cumin
• 1/2 tsp ground pepper
• 1/4 tsp cayenne
• 1/2 tsp apple cider vinegar
• 1 1/3 cup quinoa
• 2 1/3 cups water
• 1 tsp coriander powder
• 1/2 tsp salt
• 1/2 tsp cumin
• 1 bay leaf
• Dressing
• Juice squeezed from 1 lime
• 4 cloves garlic, minced
• 1/4 cup fresh cilantro
• 3/4 tsp ground cumin
• 3/4 tsp ground pepper
• 1/2 tsp salt, or to taste
• 1/4 cup olive oil
• 1 (14oz) can black beans, drained and rinsed 
• 1 cup frozen corn, thawed
• 1 small zucchini
• 2 green onions or half a purple onion
• 1/4 cup fresh cilantro
• 1 ripe avocado

Trim any fat off chicken breast. Leave whole. Marinade chicken and set aside overnight or for a few hours. 

Quinoa should be cooked in advance so it has time to cool. Add quinoa, water, salt, cumin, coriander and bay leaf to a medium pot over high heat. Once it reaches a boil, reduce to low and cover with lid. Set timer for 15min. Remove from heat, let stand 5min. Discard bay leaf. Fluff and set aside to cool to room temperature (or refrigerate if making well in advance). 

Add all dressing ingredients to a cup/jar, stirring well to incorporate. Set aside. 

Drain and rinse black beans in a colander. Measure out frozen corn and place in colander with black beans.

Dice zucchini and onion. Chop cilantro. 

Remove pit from avocado. Slice lengthwise into 8 strips and remove the peel. Give the peeled avocado a quick cold water soak to prevent them from turning brown. Remove from water and dice into bite size pieces. 

Place cooled quinoa, beans and vegetables in a large salad bowl and toss well with dressing. Add salt and pepper to taste. Cover and set aside until ready to serve.

To cook the chicken, I use a 2-sided grill (like a George Foreman). Once the grill is warmed up, place chicken breast in the centre and set timer for 8min. Slice and arrange over salad. 

Enjoy!