Marinated chicken with quinoa green salad


Serving: 1

Preparation time: 1 hour 30 minutes
Cooking time: 25 minutes

Chicken and salad may sound like a fairly basic recipe, but such familiarity also provides comfort – there are few dishes more warming and wholesome than this marinated chicken with quinoa green salad. Tuck into this meal, which works equally well as a lunch or dinner, and you’ll find your metabolism boosted in no time thanks to the presence of superfoods such as quinoa and the acidic qualities of the lemon juice – making this recipe every bit as healthy as it is lip-smackingly delicious.


    • 120g chicken breast

For the Marinade

    • Juice of half a grapefruit
    • 1tsp mustard
    • 1tsp raw honey
    • 1tbsp olive oil
    • 2tbsp Greek yoghurt
    • ½tsp Himalayan salt
    • 2 pinches of black pepper

For the Salad

    • 80g cooked quinoa
    • 5 cherry tomatoes
    • 50g rocket salad
    • 20g lamb’s lettuce
    • 10 pine nuts
    • 1tbsp extra virgin olive oil
    • 1tbsp lemon juice
    • Salt and pepper to taste


  1. Mix all the ingredients for the marinade, add the chicken breast and place it into a glass container. Seal the container and place it in the refrigerator for 1½-2 hours.
  2. Cook the quinoa, as per manufacturer’s instructions and let it cool. Grill the marinated chicken in a grill pan. When it’s ready (approximately 6 minutes each side), set it aside, but don’t take it out of the pan yet.
  3. Test chicken to ensure it is cooked all the way through.
  4. Cut the tomatoes in half and mix with rocket salad and lamb’s lettuce. Add the cooked quinoa and mix well.
  5. Now add pine nuts, olive oil, lemon juice and sprinkle with salt and pepper.
  6. Cut the chicken into slices and serve together with the salad.

Nutrients per serving:

Calories 589, Carbohydrates 35.2g, Fibre 3.4g, Sugar 10.6g, Fat 36g (of which saturated 5.7g), Protein 36.8g, Sodium 589mg

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