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Chicken and Quinoa Salad

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45min

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4 servings

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This hearty and nutritious salad combines tender grilled chicken, fluffy quinoa, and a colorful array of vegetables, all tossed in a tangy lemon-herb dressing. Packed with protein, fiber, and healthy fats, this salad is a satisfying and wholesome meal that will keep you energized throughout the day. It's perfect for meal prepping or serving as a quick and easy lunch or dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Cook quinoa

Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.

2
Season chicken

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

3
Grill chicken

Preheat the grill to medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes.

4
Prepare vegetables

Rinse the zucchini, bell pepper, and cherry tomatoes. Dice the zucchini and bell pepper into 1/2-inch pieces. Cut the cherry tomatoes in half. Peel and thinly slice the red onion.

5
Prepare dressing

In a small bowl, whisk together the juice of the lemon, olive oil, minced garlic cloves, chopped basil leaves, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

6
Slice chicken

Once the chicken has rested, slice it thinly against the grain.

7
Assemble salad

In a large bowl, combine the cooked quinoa, diced zucchini, diced bell pepper, halved cherry tomatoes, sliced red onion, and sliced chicken.

8
Dress and toss salad

Pour the lemon-herb dressing over the salad and toss gently to coat all ingredients evenly.

9
Serve

Serve the chicken and quinoa salad immediately, or chill in the refrigerator for 30 minutes before serving.

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