Roasted Lemon Herb Quinoa Salad with Grilled Chicken

A colorful and nutrient-dense lunch option, this Roasted Lemon Herb Quinoa Salad with Grilled Chicken is perfect for those following an Anti-Inflammatory Diet while avoiding gluten and dairy. This flavorful dish features protein-packed quinoa as its base, complemented by tender grilled chicken, crisp cucumbers, and juicy cherry tomatoes. Tossed in a zesty lemon-olive oil dressing, this salad bursts with freshness and vibrant flavors. High in fiber and healthy fats, it’s designed to keep you satisfied without exceeding your caloric needs. Quick and easy to prepare, this recipe is ideal for busy days when you want to nourish your body with wholesome ingredients. Plus, its versatility allows for the addition of your favorite veggies or proteins, making it a customizable meal that fits any taste preference. Enjoy a balanced and delicious lunch that supports your health goals and elevates your dining experience.

Overview

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Yield

2 servings

Serving Size

1 cup (350 grams)

Quinoa

Rinsed and drained

Recommended Brand: Bob's Red Mill

1 cup

Chicken Breast

Grilled and sliced

8 ounces

Olive Oil

2 tablespoons

Lemon Juice

Freshly squeezed

2 tablespoons

Cucumber

Diced

1 cup

Cherry Tomatoes

Halved

1 cup

Fresh Parsley

Chopped

1/4 cup

Salt

To taste

1/2 teaspoon

Black Pepper

To taste

1/4 teaspoon

Steps

 
0 of 5

Nutrition Facts

Calories per Serving

420

Total Fat

14g

Saturated Fat

2g

Trans Fat

0g

Monounsaturated Fat

9g

Polyunsaturated Fat

3g

Cholesterol

70mg

Sodium

320mg

Total Carbohydrates

38g

Dietary Fiber

6g

Soluble Fiber

1g

Insoluble Fiber

5g

Total Sugars

4g

Added Sugars

0g

Sugar Alcohols

0g

Protein

34g

Calcium

30mg

Iron

3.5mg

Potassium

600mg

Vitamin A

500mcg

Vitamin C

15mg

Phosphorus

300mg

This recipe was crafted to avoid the following ingredients:
Gluten
Dairy
Goat's Milk
Durum Wheat
Buckwheat
Lobster
Mackerel
Maltitol