Ingredients
- 2 chicken breast
- lemon vinaigrette, divided
- 1 cup uncooked tricolor quinoa
- 2 cloves garlic, diced
- 4 scallion, chopped
- 1 fennel bulb, chopped
- 1/2 red pepper, chopped
- 1/2 carrot, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 Tbsp fresh thyme leaves, chopped
- salt and pepper, to taste
- LEMON VINAIGRETTE:
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1/3 cup fresh lemon juice
- 1 Tbsp agave
- salt and pepper, to taste
Instructions
- Whisk lemon vinaigrette ingredients together.
- Marinate chicken with 1/4 cup lemon vinaigrette for 30 minutes or longer.
- Bake marinated chicken at 350 degrees F for ~20 - 25 minutes.
- Cook quinoa according to package direction.
- In a large bowl mix cut up vegetables and herbs.
- Chop cooked chicken to bite size.
- Add chicken and cooked quinoa to vegetable bowl.
- Add 1/4-1/2 cup lemon vinaigrette and season with salt and pepper to taste. Serve with remaining vinaigrette on top of a bed of greens if desired.
Notes
This lemon chicken quinoa salad is delicious, high in protein, and filled with fiber! The fresh fennel bulb gives off a sweet "anise-like" flavor. Enjoy as meal in a bowl or top on your favorite fresh greens. I like to top it on a bed of arugula.
Nutrition Facts
Lemon Chicken Quinoa Salad
Serves: 6
| Amount Per Serving 1 cup | ||
|---|---|---|
| Calories | 375 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 20 | 6.7% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 24 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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