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

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

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.

How to make Zesty Lemon Herb Grilled Chicken With Quinoa Salad

1. Cook the quinoa. Rinse the quinoa, add it to a pot with 240 ml of water and bring to the boil, then cover and simmer for 15 minutes until cooked.
2. Marinate the chicken. Mix olive oil, lemon juice, minced garlic, chopped parsley, salt and pepper, coat the chicken breasts evenly and leave for 10 minutes.
3. Air fry the chicken. Preheat the air fryer to 180°C and cook the chicken for 12-15 minutes, flipping halfway, until cooked through. Meanwhile dice the cucumber and shred the carrots.
4. Make the quinoa salad. Fluff the cooked quinoa with a fork and combine it with the cucumber, carrots and a drizzle of olive oil in a mixing bowl.
5. Slice and serve. Slice the chicken into strips, arrange them over the quinoa salad and garnish with extra parsley and a squeeze of lemon juice.

Frequently asked questions

How long does the Zesty Lemon Herb Grilled Chicken with Quinoa Salad take to make?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

Is Zesty Lemon Herb Grilled Chicken with Quinoa Salad vegetarian?

No, it is not vegetarian because it is topped with air-fried chicken breast marinated in lemon and parsley.

Can I serve the quinoa salad cold?

Yes, it is lovely cold. Cool the quinoa before adding the cucumber and carrot, and keep it chilled until you top it with the chicken.

Can I use fresh garlic instead of black garlic?

Yes, a clove of fresh garlic works, but it is sharper, so use a little less. Black garlic is sweeter and mellower.

How should I store lemon chicken and quinoa salad?

Keep it in the fridge in a sealed container for up to 2 days and add the lemon juice and parsley just before eating.