Recipe for Healthy Nerves: Grilled Chicken with Quinoa Salad

Recipe for Healthy Nerves: Grilled Chicken with Quinoa Salad

This recipe includes lean protein from the grilled chicken, whole grains from the quinoa, a variety of mixed berries rich in antioxidants, leafy greens for added vitamins, and healthy fats from the avocado and walnuts. It's a refreshing and nutritious meal option that promotes nerve health.

Feel free to customize the recipe by adding additional vegetables or herbs based on your preferences. As always, consult with a healthcare professional or dietitian for personalized dietary advice. Enjoy your flavorful and nourishing meal!



  • 2 boneless, skinless chicken breasts
  • 1 cup cooked quinoa
  • 1 cup mixed berries (such as blueberries, raspberries, and strawberries)
  • 1 cup mixed leafy greens (such as spinach or arugula)
  • 1/2 avocado, diced
  • 1/4 cup chopped walnuts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste


  1. Preheat a grill or grill pan over medium heat.
  2. Season the chicken breasts with salt and pepper. Grill them for about 6-8 minutes per side, or until cooked through. Remove from the grill and let them rest for a few minutes before slicing.
  3. In a large bowl, combine the cooked quinoa, mixed berries, leafy greens, diced avocado, and chopped walnuts.
  4. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make a dressing. Season with salt and pepper to taste.
  5. Pour the dressing over the quinoa salad and toss to combine.
  6. Serve the grilled chicken slices on top of the quinoa salad.
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