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.