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
- Preheat a grill or grill pan over medium heat.
- 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.
- In a large bowl, combine the cooked quinoa, mixed berries, leafy greens, diced avocado, and chopped walnuts.
- 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.
- Pour the dressing over the quinoa salad and toss to combine.
- Serve the grilled chicken slices on top of the quinoa salad.