Servings: 4 – Estimated Calories: 450-500 calories per serving
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups cooked quinoa (follow package instructions)
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat a grill or grill pan to medium-high heat.
- Rub chicken breasts with olive oil and season with salt and pepper.
- Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from heat and let rest for a few minutes before slicing into strips. 4. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
- In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- To serve, divide the salad among four plates and top each with grilled chicken strips and a sprinkle of chopped fresh basil.
This full meal features protein-rich grilled chicken and nutrient-dense quinoa, which are both essential for brain health. The mixed greens, cherry tomatoes, cucumber, and red onion provide a variety of vitamins, minerals, and antioxidants that support cognitive function, while the kalamata olives and feta cheese add healthy fats and a burst of flavor. The lemon-garlic dressing offers additional health benefits with its anti-inflammatory properties. This delicious and satisfying meal is an excellent way to promote brain health and overall well-being.
