High-Protein Grilled Chicken and Quinoa Composed Salad

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper for the marinade.

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Preheat your grill to medium-high heat (400°F/200°C).

Remove chicken from marinade, discarding excess marinade. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 5-10 minutes before slicing.

Combine rinsed quinoa and water or broth in a medium saucepan. Bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.

In a small bowl or jar, whisk together olive oil, lemon juice, chopped parsley, chopped mint, Dijon mustard, salt, and pepper until well combined.

Divide the mixed greens among four plates.

Arrange the sliced grilled chicken, cooked quinoa, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and rinsed chickpeas in separate sections on top of the greens.

Drizzle the lemon-herb vinaigrette over each salad just before serving.