Chicken Quinoa Salad
A fresh and healthy Chicken Quinoa Salad combining tender chicken, crunchy vegetables, and a zesty lemon dressing, perfect for a quick meal or meal prep.
Ingredients
Protein
- 4 small free-range organic chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon ground coriander
- to taste Salt and pepper
- 1 cup quinoa well-rinsed
- 2 cups water
- 2 tablespoons lemon juice fresh squeezed
- ¼ cup extra-virgin olive oil
- ¼ cup red onion chopped
- 1 cup cucumber chopped
- 1 cup red bell pepper chopped
- 1 cup black beans cooked
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat oven to 400ºF (200ºC). Mix chicken with olive oil and spices, then roast for 15 minutes until cooked through. Cool and slice.
- Cook quinoa in boiling water for 10-15 minutes, then fluff and cool.
- Whisk lemon juice, olive oil, salt, and pepper to make dressing.
- Combine cooked quinoa, vegetables, and black beans in a large bowl. Toss with dressing and garnish with parsley if desired. Serve with sliced chicken.
Notes
This salad is perfect for meal prep and can be stored in the fridge for up to 4 days.