Grilled chicken served in crisp lettuce cups with a parsley-mint quinoa tabbouleh.
200 gChicken breasts
120 gLettuce
20 gParsley
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10 gMint
120 gTomatoes
120 gCucumber
0.5 cupQuinoa
1.5 tbspLemon Juice
1.5 tbspDressing oil
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook quinoa in simmering water for 12 minutes, then drain and cool.
Season chicken with salt and black pepper, brush with cooking oil, and grill for 6 minutes per side.
Mix quinoa with parsley, mint, tomatoes, cucumber, lemon juice, and dressing oil.
Slice chicken and spoon it with quinoa tabbouleh into lettuce cups.