FREE DOWNLOADABLE RECIPE | Balsamic Glazed Chicken: A Quinoa Salad Delight!

Balsamic Glazed Chicken with Quinoa Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup crumbled feta cheese (optional)
• Balsamic glaze for drizzling (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your grill to medium-high heat.

2. Season the chicken breasts with salt and pepper on both sides.

3. In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, and honey or maple syrup to create a marinade. Reserve a small amount of the marinade for later.

4. Brush the chicken breasts with the marinade on both sides. Place the chicken on the preheated grill and cook for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove from the grill and let the chicken rest for a few minutes before slicing.

5. While the chicken is grilling, rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Fluff the quinoa with a fork and let it cool slightly.

6. In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh basil leaves. Toss to combine.

7. To assemble the salad, divide the quinoa mixture among plates. Top with sliced balsamic glazed chicken breasts. Sprinkle with crumbled feta cheese (if using) and drizzle with the reserved balsamic glaze. Garnish with fresh parsley.

8. Serve immediately and enjoy your delicious and nutritious balsamic glazed chicken with quinoa salad!