Gluten Free Grilled Chicken and Quinoa Salad with Sweet Potatoes

Suggested Cookware

Made with a Blend of Rice Flour, Tapioca Starch and Potato Starch for a Light, Fluffy Texture

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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.

Ingredients

• 1/4 teaspoon garlic powder
• 2 boneless, skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• balsamic vinegar, 2 tbsp
• 1 tsp dijon mustard
• 4 cups baby spinach
• 1 large sweet potato, peeled and cubed
• 1/2 cup quinoa
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1/4 cup sliced almonds
• 1 tablespoon honey

Time Needed

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Instructions

• 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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