Healthy chicken quinoa salad packed with protein, cherry tomatoes, cucumber and baby spinach in a lemon olive oil dressing. A 35-minute meal-prep lunch for fitness.

Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This chicken quinoa salad combines crisp spring vegetables with lean, high-protein chicken for a colorful, satisfying meal. It is a great choice for anyone eating for fitness and works beautifully as a make-ahead lunch.

Ingredients

  • 400 g (14 oz) boneless, skinless chicken breast, cut into chunks
  • 150 g (¾ cup) quinoa
  • 200 g (7 oz) cherry tomatoes, halved
  • 1 cucumber, sliced
  • 100 g (3½ oz) baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Place the quinoa in a pot with 300 ml (1¼ cups) water, bring to a boil, then simmer over low heat for about 15 minutes, until the water is absorbed. Set aside.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken, turning, until golden on both sides and cooked through, about 8 minutes. Season with salt and pepper.
  3. In a large bowl, combine the cooked quinoa, chicken, cherry tomatoes, cucumber and spinach.
  4. In a small bowl, whisk the remaining tablespoon of olive oil with the lemon juice, pour over the salad and toss gently.
  5. Taste, add more salt and pepper if needed, and serve.

Tips

  • Cook the quinoa ahead of time and keep it in the fridge to save time.
  • Swap the chicken for sliced grilled beef for variety.

Nutrition Information

Calories: about 350 kcal per serving | Protein: 30 g | Carbs: 35 g | Fat: 10 g

fitness mealshigh proteinquinoachicken saladmeal prepspring

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