Looking for a healthy and satisfying meal that can help manage eczema symptoms? Look no further than this quinoa and lentil salad with grilled chicken. The nutty flavor of quinoa complements the earthy taste of lentils, and the juicy grilled chicken takes it to the next level. Plus, quinoa and lentils are great sources of fiber, which can help keep your digestive system healthy. Let’s start cooking!
1 cup quinoa, rinsed
1/2 cup dried lentils, rinsed
2 cups water
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 garlic clove, minced
Salt and pepper
2 boneless, skinless chicken breasts
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
2 cups baby spinach
In a medium saucepan, bring water to a boil. Add quinoa and lentils, reduce heat to low and simmer for about 20 minutes, or until tender.
While the quinoa and lentils are cooking, preheat the grill to medium-high heat.
In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, garlic, salt, and pepper.
Brush the chicken breasts with the olive oil mixture and place on the grill. Grill for about 6 minutes per side, or until cooked through.
In a large bowl, combine the cooked quinoa and lentils, sliced bell peppers, red onion, and baby spinach.
Drizzle the remaining olive oil over the salad and toss to combine.
Serve the grilled chicken on top of the salad.
Enjoy your delicious and healthy quinoa and lentil salad with grilled chicken!