Name: Lemon Herb Chicken & Quinoa Salad Bowl
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless skinless chicken breasts (about 8 oz each); 1 cup quinoa, rinsed; 2 cups low-sodium chicken broth or water; 1 small cucumber, diced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1/4 cup red onion, finely diced; 1 lemon, zested and juiced; 1 tbsp olive oil; 1/2 tsp garlic powder; Salt and pepper, to taste

Lemon Herb Chicken & Quinoa Salad Bowl

MintyMint1478

This Lemon Herb Chicken & Quinoa Salad Bowl is a refreshing, satisfying lunch perfect for Florida’s warm weather and your weight loss goals. By layering fresh herbs, zesty lemon, and juicy grilled chicken over protein-rich quinoa, this dish achieves complexity and balance without processed or acidic ingredients. Crisp cucumber and aromatic dill add crunch and fragrance, while a hint of lemon bridges the flavors for a light yet filling meal. The recipe avoids all tomatoes, spicy, and processed foods, making it gentle on your stomach and ideal for a clean, energizing midday meal. Enjoy this vibrant bowl chilled or at room temperature.

Ingredients

Instructions

Cook the quinoa: In a medium saucepan, combine rinsed quinoa and broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa cooks, pat chicken breasts dry and season both sides with garlic powder, salt, and pepper. Heat olive oil in a large nonstick skillet over medium heat. Add chicken breasts and cook for 6-7 minutes per side, or until golden brown and internal temperature reaches 165°F. Remove from heat and let rest 5 minutes, then slice thinly.
In a large mixing bowl, combine cooked quinoa, cucumber, parsley, dill, red onion, lemon zest, and half of the lemon juice. Toss gently to combine. Taste and add salt, pepper, or more lemon juice as needed.
To assemble, divide the quinoa salad between bowls. Top each with sliced chicken breast.
Drizzle with a touch more olive oil and a squeeze of remaining lemon juice before serving.