Grilled Chicken with Sweet Potato and Quinoa Salad
A colorful and satisfying meal featuring juicy grilled chicken breast served over a hearty salad of roasted sweet potatoes, fluffy quinoa, black beans, dried cranberries, and crisp lettuce, finished with a bright lime dressing.
- Total time
- 35 min
- Servings
- 2
- Calories
- 550
- Protein
- 40g
Ingredients
- 2 whole chicken breast
- 1 large sweet potato
- ½ cup quinoa
- 1 can (15 oz) black beans
- ¼ cup dried cranberries
- ½ medium red onion
- 2 cups lettuce
- 1 whole lime
Instructions
- 1
Preheat grill to medium-high. Season the 2 chicken breasts with salt and pepper on both sides.
- 2
Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the outside has nice grill marks. Let rest for 5 minutes.
- 3
Meanwhile, peel and dice the 1 large sweet potato into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes, until tender and lightly browned.
- 4
Rinse the 1/2 cup quinoa and cook according to package directions (usually 15 minutes with 1 cup water). Fluff with a fork.
- 5
In a large bowl, combine the cooked quinoa, roasted sweet potato, drained and rinsed black beans, 1/4 cup dried cranberries, and 1/2 red onion (thinly sliced).
- 6
Add the 2 cups lettuce and squeeze the juice of 1 lime over the salad. Toss everything together.
- 7
Slice the rested chicken and serve over the salad. Drizzle with extra lime juice if desired.
Tools you’ll need
- Grill or grill pan
- Baking sheet
- Large bowl
- Chef's knife
- Cutting board
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