Ingredients
For the Chicken
- 4 small free-range organic chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon ground coriander
- Salt and pepper to taste
For the Quinoa
- 1 cup quinoa, well-rinsed
- 2 cups water
- Salt and pepper to taste
For the Dressing
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
For the Salad
- ¼ cup red onion, chopped
- 1 cup cucumber, chopped
- 1 cup red bell pepper, chopped
- 1 cup cooked black beans
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven and prepare chicken: Preheat your oven to 400ºF (200ºC). In a medium glass bowl, combine chicken breasts with 2 tablespoons of extra virgin olive oil, dried Italian seasoning, paprika, ground coriander, salt, and pepper. Mix well to coat the chicken evenly.
- Roast the chicken: Place the seasoned chicken breasts on a baking sheet lined with aluminum foil or parchment paper. Roast in the oven for about 15 minutes or until the internal temperature reaches 165ºF (74ºC). Remove from oven, allow to cool slightly, then slice for serving.
- Cook the quinoa: While the chicken is roasting, bring 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, reduce heat to low, add the rinsed quinoa, cover, and simmer for 10–15 minutes until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let cool at least 5 minutes.
- Make the dressing: In a mason jar or small bowl, combine fresh lemon juice, ¼ cup extra virgin olive oil, salt, and black pepper. Whisk or shake well until emulsified.
- Assemble the salad: In a large mixing bowl, combine cooked quinoa, chopped red onion, cucumber, red bell pepper, and cooked black beans. Stir to mix evenly. Pour the lemon dressing over the salad and toss again to coat all ingredients.
- Serve: Taste the salad and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley if desired. Serve immediately with the sliced roasted chicken on top or alongside.
Notes
- Use leftover cooked chicken to save time when preparing this salad.
- You can grill the chicken instead of baking for a smoky flavor.
- The salad can be stored in airtight containers in the refrigerator for up to 4 days.
- For longer storage, freeze the salad without dressing for up to 4 months.
- Without chicken, the salad can last 5-6 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
