Chicken Quinoa Lentil Salad
This layered jar salad makes a nutritious lunch or snack, with orange-herb chicken, lentils, quinoa, roasted red peppers, and arugula tossed with a simple vinaigrette made from fresh lemon juice and extra virgin olive oil.
Servings 4 8 oz. servings
Calories 110kcal
Ingredients
Orange Herb Chicken
- 1 Tbsp orange juice
- 1 Tbsp olive oil
- ½ tsp garlic minced
- ¼ tsp ground black pepper
- ¼ tsp dried basil
- ¼ tsp dried thyme
- 4 oz boneless skinless chicken breast
Chicken Quinoa Lentil Salad
- ½ cup water
- ¼ cup quinoa
- ¼ cup pre-cooked brown lentils refrigerated or canned and drained
- ¾ tsp extra virgin olive oil
- ¾ tsp fresh lemon juice
- ¼ tsp kosher salt
- Orange Herb Chicken from recipe above
- ¼ cup roasted red peppers drained
- 1 cup baby arugula
- ½ lemon cut into 4 wedges
Instructions
Orange Herb Chicken
- Combine juice, oil, spices and herbs. Whisk until well blended.
- Combine chicken and marinade. Turn to coat.
- Place chicken with marinade in covered nonreactive shallow pan or sealable plastic bag. Refrigerate 2 hours to overnight.
- Drain chicken. Discard marinade.
- Cook chicken over medium high heat in a sauté pan for 5 minutes. Turn chicken over. Cook until juices run clear, an additional 4 to 6 minutes. Remove from pan and cool.
- Dice into 1/2" pieces
Chicken Quinoa Lentil Salad
- In small saucepan over high heat, bring water to a boil. Add quinoa, stir. Return to a boil. Reduce heat to low and cover.
- Simmer until quinoa is tender and liquid is absorbed, about 20 to 25 minutes. Remove from heat and let stand for 10 minutes. Fluff with fork and cool.
- In bowl, whisk oil, lemon juice and salt. Add quinoa and lentils, toss to coat.
- In 4 8 oz. glass jars, divide quinoa and lentil mixture (about ¼ cup in each), top each with 2 tablespoons chicken, 1 tablespoon peppers, and ¼ cup arugula.
- Prior to eating, shake up jar or invert into a bowl. Squeeze lemon wedge and enjoy as a snack.
Nutrition
Calories: 110kcal | Carbohydrates: 12g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Calcium: 20mg | Iron: 1mg