Orange and Chicken Quinoa Salad
Jami Nolen, Nutrition Program Associate
January 5, 2013
The beginning of a new year is the perfect time to start eating healthier. With this recipe, you can take the same old chicken breast and turn it into a dinner that is tasty, healthy and low in calories!
Makes 4 servings
- 1¼ cups quinoa
- 1 teaspoon chili powder
- 3 teaspoons minced garlic, divided
- 1/2 teaspoon lime zest
- 2 teaspoons plus 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless chicken breasts
- 1/4 cup lime juice
- 1 cup chopped fresh cilantro
- 8 seedless Mandarin oranges, peeled
- 2 ripe avocados, peeled and cubed
- Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.
- Preheat broiler with a rack set 4 to 6 inches from heat. In a large bowl, stir together chili powder, 2 teaspoons garlic, the lime zest, 2 teaspoons oil, and 1/2 teaspoon each of salt and pepper. Add chicken and toss to coat. Put chicken on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total. Let cool slightly, then slice and add to reserved quinoa.
- Add remaining ingredients to quinoa and chicken; toss to coat. Salt and pepper to taste.
(Amount per serving)
Calories from fat: 48%
Protein: 21 g
Fat: 26 g
Saturated fat: 4.4 g
Carbohydrate: 44 g
Fiber: 10 g
Sodium: 311 mg
Cholesterol: 50 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Friday, March 22, 2013