Made with a Blend of Rice Flour, Tapioca Starch and Potato Starch for a Light, Fluffy Texture
Gluten Free Grilled Chicken and Quinoa Salad with Sweet Potatoes Recipe
This flavorful and nutritious gluten-free grilled chicken and quinoa salad with sweet potatoes. It's high in protein, fiber, and vitamins, making it an excellent choice for a nutritious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Preheat the grill to medium-high.
- Grill the chicken breasts for 6-8 minutes per side, or until cooked through, seasoning with salt and pepper.
- While the chicken is grilling, prepare the quinoa according to package directions.
- Warm the olive oil in a separate pan over medium-high heat.
- Season the sweet potato cubes with salt and pepper and cook for 8-10 minutes, or until tender and lightly browned.
- Whisk together the balsamic vinegar, honey, Dijon mustard, garlic powder, and a pinch of salt in a small bowl.
- After the chicken has been cooked, cut it into strips.
- Divide the spinach between two plates to make the salad.
- Top with cooked quinoa, grilled chicken strips, and cubes of sweet potato.
- Drizzle the balsamic dressing over the salad and top with the sliced almonds and dried cranberries.
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