Healthy chicken quinoa salad with seared chicken breast, fluffy quinoa, baby spinach, cucumber, and cherry tomatoes in a lemon honey garlic dressing. A 45-minute high-protein meal.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Easy

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This spring salad pairs lean, high-protein chicken breast with nutrient-dense quinoa and crisp fresh vegetables. It is balanced, filling, and ideal for anyone who trains hard and wants to eat well.

Ingredients

  • 400 g (14 oz) boneless, skinless chicken breast
  • 1 cup (180 g) uncooked quinoa
  • 1 cucumber, sliced
  • 200 g (7 oz) cherry tomatoes, halved
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • Salt, to taste
  • Black pepper, to taste
  • 1 garlic clove, minced

Instructions

  1. Season the chicken with a little salt and pepper. Sear in a skillet with the olive oil for 4 to 5 minutes per side, until golden and cooked through. Let cool slightly, then slice.
  2. Meanwhile, cook the quinoa in 2 cups (500 ml) of water for about 15 minutes, until the water is absorbed and the grains are tender. Fluff with a fork.
  3. In a large bowl, combine the cooked quinoa, sliced chicken, cucumber, cherry tomatoes, and baby spinach.
  4. In a small bowl, whisk together the lemon juice, honey, garlic, salt, and pepper. Pour over the salad and toss gently to coat.

Tips

  • Add toasted almonds or walnuts for crunch.
  • A little Dijon mustard in the dressing gives it extra depth.

Nutrition Information

Calories: about 350 kcal | Protein: about 30 g | Carbs: about 35 g | Fat: about 10 g

chicken quinoa saladhigh proteinmeal prephealthyspring recipes

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