Cookwith

Name: 4th of July Summery Chicken & Quinoa Salad Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 large lemon, zested and juiced; 2 cups mixed cherry tomatoes, halved; 1 cup fresh corn kernels (from 2 ears, or use thawed frozen); 1/2 small red onion, thinly sliced; 1/2 cup fresh basil leaves, torn; 5 oz baby arugula or spinach; 1/4 cup crumbled feta cheese; 1/2 cup cooked quinoa (prep ahead; about 1/4 cup dry); 2 tbsp balsamic glaze (store-bought or homemade); 1 tbsp honey

4th of July Summery Chicken & Quinoa Salad Bowl

TenderMelon9734

This 4th of July Summery Chicken & Quinoa Salad Bowl is the perfect blend of vibrant flavors and nourishing ingredients—ideal for a festive yet health-conscious evening. You can prep the chicken, quinoa, and veggies ahead, making assembly at your girlfriend’s apartment a breeze (even with a limited kitchen). The smoky grilled chicken, sweet corn, juicy tomatoes, and tangy feta celebrate summer’s best, while the lemon-honey vinaigrette keeps everything fresh and light. It’s protein-packed and filling, but won’t weigh you down—perfect for a great night’s sleep before a busy shift. It’s also colorful and Instagram-worthy, sure to impress!

Ingredients

Instructions

At home, cook the quinoa according to package instructions. Fluff and cool. Store in an airtight container.
Pound chicken breasts to even thickness. In a bowl, combine olive oil, smoked paprika, garlic powder, salt, pepper, lemon zest, and half the lemon juice. Add chicken and marinate at least 15 minutes (or up to overnight in the fridge).
If possible, grill or sear chicken at home for best flavor: Heat a grill pan or skillet over medium-high. Cook chicken 5-6 minutes per side, until cooked through. Let rest, then slice thinly. Store in a container for transport.
Prep the veggies: Slice tomatoes, cut corn off the cob, thinly slice red onion, and tear basil. Store together or separately in containers.
At her apartment, in a large bowl, combine arugula/spinach, cooked quinoa, cherry tomatoes, corn, red onion, and basil.
Whisk together remaining lemon juice, honey, and a pinch of salt. Drizzle over the salad and toss gently.
Top salad with sliced chicken and crumbled feta. Drizzle with balsamic glaze.
Serve immediately, or cover and chill for up to 2 hours before serving. Enjoy with a festive sparkler or non-alcoholic drink!