Chicken quinoa salad with peas and feta
Print

Chicken quinoa salad with peas and feta

Chicken quinoa salad with peas, feta cheese and pomegranate is a delicious, easy meal prep recipe. Perfect for lunch or as an easy family dinner.
Course Lunch, Salad
Cuisine American
Keyword Chicken salad, Meal prep lunch, Quinoa salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 494
Author Alida Ryder

Ingredients

For the quinoa and bulgur wheat

  • 1 cup quinoa
  • 1 cup bulgur wheat
  • 1 bay leaf
  • 1 piece of lemon peel
  • 1 whole garlic clove
  • pinch of salt
  • 4 cups water/stock
  • cups frozen peas

For the chicken

  • 4 chicken breasts Halved lengthwise (butterflied)
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • pepper to taste

For the salad

  • 1 cup feta cheese crumbled
  • 1 cup pomegranate seeds
  • 2 tbsp olive oil
  • juice of ½ lemon
  • salt to taste
  • pepper to taste
  • cucumber sliced, to serve

Instructions

  • To cook the quinoa, combine with all the ingredients except for the peas in a saucepan and bring to a simmer. Allow to cook until the water has been absorbed then turn off the heat, add the peas and cover with a lid. Allow to steam for 10 minutes. Allow to cool to room temperature. 
  • For the chicken, combine all the ingredients and allow the chicken to marinade for 10-30 minutes. 
  • Grill/pan-sear the chicken until just cooked and golden brown on both sides. Remove from the pan and allow to cool to room temperature before slicing. 
  • To make the salad, combine the cooked and cooled quinoa mixture with the feta and peas then dress with olive oil and lemon and season to taste. 
  • Serve topped with the sliced chicken and cucumber. 

Nutrition

Calories: 494kcal | Carbohydrates: 48g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 762mg | Potassium: 717mg | Fiber: 9g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 21.3mg | Calcium: 163mg | Iron: 3.1mg