Zesty Lemon Herb Grilled Chicken With Quinoa Salad Recipe

English cuisine · 457 calories

Zesty Lemon Herb Grilled Chicken with Quinoa Salad recipe

About this recipe

Looking for a healthy and energizing lunch option? Zesty Lemon Herb Grilled Chicken with Quinoa Salad combines robust flavors and balanced nutrition for a perfect midday meal. This dish pairs tender, marinated chicken breast with a refreshing quinoa salad made from fresh cucumber and shredded carrots. The olive oil-based marinade, infused with garlic, parsley, and lemon juice, adds a bright and tangy touch to the chicken, while the quinoa provides a hearty base packed with fiber and essential nutrients. Cooking the chicken in an air fryer ensures a juicy texture with minimal added fat. Whether you're meal-prepping for the week or enjoying an active day out, this recipe is designed to fuel your body with 40g of protein and 830 calories per serving. Ideal for gym-goers or anyone seeking a flavorful yet nutritious meal, it's simple to prepare and bursting with fresh English-inspired flavors.

Ingredients

  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 1 Lemon - 1 Each
  • - Forest Whole Foods Organic White Quinoa
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • - Schwartz Flat Leaf Parsley
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 1 Piece Cucumber 1Pc

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water and set aside.
  2. 2. Add the quinoa to a pot with 240 ml of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until cooked.
  3. 3. While the quinoa cooks, prepare the chicken marinade by mixing olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper in a bowl.
  4. 4. Coat the chicken breasts evenly with the marinade and let them sit for 10 minutes to absorb flavors.
  5. 5. Preheat the air fryer to 180°C. Place the marinated chicken breasts in the basket and cook for 12-15 minutes, flipping halfway through.
  6. 6. While the chicken cooks, dice the cucumber and shred the carrots into thin strips for the salad.
  7. 7. Once the quinoa is cooked, fluff it with a fork and combine it with the cucumber, carrots, and a drizzle of olive oil in a mixing bowl.
  8. 8. Slice the grilled chicken into strips and arrange them on top of the quinoa salad.
  9. 9. Garnish with additional parsley and a squeeze of lemon juice before serving.