Lemon Herb Grilled Chicken Breast with Quinoa and Spinach Salad

Instructions

1. 1

   In a bowl, whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper.

2. 2

   Marinate the chicken breasts in the mixture for at least 15 minutes (or longer if time allows).

3. 3

   Meanwhile, rinse the quinoa and cook it according to package instructions using vegetable or chicken broth for added flavor. This usually takes about 15 minutes.

4. 4

   Heat a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F).

5. 5

   While the chicken is grilling, prepare the salad by combining spinach, cucumber, and cherry tomatoes in a bowl. Toss with a drizzle of olive oil, salt, and pepper.

6. 6

   Once everything is ready, slice the chicken and serve it over a bed of quinoa with the salad on the side. Top with feta cheese if desired.

7. 7

   Heat a large pan over medium-high heat and add the sesame oil.

8. 8

   Add minced garlic and sauté for about 30 seconds until fragrant.

9. 9

   Add the ground beef to the pan, breaking it apart with a spatula, and cook until browned and cooked through (about 5-7 minutes).

10. 10

    Once the beef is cooked, drain excess fat if necessary.

11. 11

    Add broccoli and bell peppers to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

12. 12

    Pour in soy sauce and oyster sauce, mixing everything well. Cook for an additional 1-2 minutes for the flavors to meld.

13. 13

    Serve hot over cooked rice.