Chicken Pomegranate Quinoa Salad
Ingredients
Yield: 4 servings
8 ounces chicken breast, cubed
1¾ cups water
¾ cup uncooked quinoa
¾ teaspoon kosher salt, divided
¼ cup orange juice
¼ teaspoon ground black pepper
2 cups chopped fresh spinach
½ cup diced apple
½ cup pomegranate seeds
⅓ cup chopped green onions
⅓ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup slivered almonds, toasted
Nutrition information
Serving size: 1½ cups
Calories: 202
Total Fat: 5 g
Saturated Fat: 0.7 g
Monounsaturated Fat: 2.2 g
Polyunsaturated Fat: 1.6 g
Sodium: 325 mg
Total Carbohydrate: 24 g
Dietary Fiber: 3.9 g
Sugars: 6.4 g
Protein: 16.4 g
Source: Adapted from The Institute for Functional Medicine
Instructions
1. Heat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Place chicken on baking sheet and bake in the oven until internal temperature of the chicken reaches 165 degrees.
4. Meanwhile, in a small saucepan, over high heat, add water and quinoa. Bring to a boil. Reduce to a simmer. Add ¼ teaspoon salt, cover and cook for 15 minutes, until quinoa is tender.
5. Transfer quinoa to a large mixing bowl and let cool for about 10 minutes. Stir periodically.
6. In a small bowl, whisk together orange juice, ½ teaspoon salt and black pepper. Set aside.
7. Add chicken and remaining ingredients to the quinoa.
8. Stir in the orange juice dressing.