Spring Chicken and Quinoa Salad Bowl with Seasonal Vegetables
A fresh and vibrant salad bowl featuring tender chicken, nutritious quinoa, and an array of seasonal vegetables, perfect for spring dining.
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Ingredients
Yields 4 servings
- (1 lb) boneless, skinless chicken breasts
- (1 cup) quinoa
- (2 cups) water
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1 cup) bell pepper, diced
- (1/2 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (2 tbsp) lemon juice
- (1 tsp) garlic powder
- (1 tsp) salt
- (1/2 tsp) black pepper
Instructions
- 1
In a medium saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Add 2/4 tsp black pepper.
- 2
While the quinoa cooks, season 1 lb boneless, skinless chicken breasts with 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
- 3
Heat 2 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for 5 minutes before slicing.
- 4
In a large bowl, combine the cooked quinoa, 1 cup cherry tomatoes, 1 cup cucumber, 1 cup bell pepper, 1/2 cup red onion, and 1/4 cup fresh parsley.
- 5
In a small bowl, whisk together 1/4 cup olive oil and 2 tbsp lemon juice. Pour the dressing over the salad and toss to combine.
- 6
Slice the rested chicken and arrange it on top of the salad. Serve immediately.
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