Grilled Chicken and Quinoa with Matcha Dressing

Ingredients for Grilled Chicken and Quinoa with Matcha Dressing

• 120ml quinoa

• 2 large skinless, boneless chicken breasts (about 500g )

• 2 tablespoons extra-virgin olive oil

• Freshly ground black pepper

• 240ml vegan or regular mayonnaise

• 2 tablespoons fresh lime juice

• 2 teaspoons culinary-grade matcha

• 1 1/2 teaspoons Dijon mustard

• 1/2 teaspoons agave nectar

• 2 garlic cloves

• 1 1/2 teaspoons kosher salt, plus more

• 1/2 cup basil leaves

• 1/4 cup parsley leaves with tender stems

• 12 cups baby greens (such as kale, spinach, and/or rocket)

• 2 cups cherry tomatoes, halved

• 4 Persian cucumbers, cut into 1" pieces (about 475ml )

• 2 avocado, cut into 3/4" pieces

• 200g crumbled feta

Bring a small pot of water to a boil. Add quinoa, return to a boil, and cook until tender, 15–20 minutes. Drain, return quinoa to warm pot, and fluff with a fork to release some of the steam. Season with salt; cover to keep warm until ready to serve.

Meanwhile, prepare a grill for medium-high heat. (Or heat a cast-iron grill pan or medium skillet over medium-high.) Rub chicken on all sides with oil and season with salt and pepper. Grill (or sear) chicken, turning halfway through, until just cooked through, 12–15 minutes. Transfer chicken to a cutting board and let rest 5 minutes, then cut into 1/2" pieces.

Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1 1/2 teaspoons salt in a food processor until smooth. Add basil and parsley and pulse until incorporated.

Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add 80g dressing and toss to coat; season with salt.

Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.