Peruvian-Style Grilled Chicken with Quinoa and Salsa Criolla
This dish combines lean, high-protein grilled chicken with quinoa, a whole grain that offers fibre and a lower glycaemic impact than refined grains.
- Total time
- 40 min
- Serves
- 4
- Calories
- 430 kcal
- Ingredients
- 14
Ingredients
For 4 servings
Tick items off as you gather them.
Method
In a bowl, combine 1 tablespoon olive oil, garlic, 1 tablespoon lime juice, cumin, paprika, salt, and pepper. Rub over the chicken thighs and let marinate for at least 15 minutes.
Cook the quinoa in the water according to package instructions, about 15 minutes, until tender. Fluff with a fork.
For the salsa criolla, soak the sliced red onion in cold water for 10 minutes, then drain well. Toss with the chili if using, 2 tablespoons lime juice, salt, and cilantro.
Heat the remaining olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, until cooked through.
Let the chicken rest for a few minutes, then slice.
Serve the sliced chicken over the quinoa, topped generously with the salsa criolla.
Why it can fit a PCOS-friendly week
This dish combines lean, high-protein grilled chicken with quinoa, a whole grain that offers fibre and a lower glycaemic impact than refined grains. Salsa criolla, a fresh onion and lime relish, adds vitamin C and antioxidants without extra cooked fat. This meal fits well into a balanced dinner pattern that supports steady energy with lean protein and complex carbohydrates.
Calories are approximate, per the recipe as written. Adjust portions and ingredients to your needs, and check with a healthcare professional or dietitian if you follow a medical diet.
PCOS/PMOS Nutritions
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