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Lemon Herb Chicken Quinoa with Avocado & Grapefruit Recipe

Lemon Herb Chicken Quinoa with Avocado & Grapefruit recipe


This is a yummy salad with chicken, quinoa, avocado, and grapefruit. It has a lemony dressing. You cook chicken and mix it with quinoa and fruit. It's fresh and good for you!


2 ripe avocados
1 lb chicken breasts, boneless skinless
16 fl oz chicken broth
1 small bunch fresh parsley
1 small bunch fresh basil
4 cloves garlic
2 lemons
1 grapefruit
1 cup quinoa
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp dried oregano
1/4 tsp salt


In a small saucepan, combine 1 cup quinoa and 16 fl oz chicken broth; bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
While quinoa is cooking, heat a skillet over medium heat. Cut the chicken into 1-inch pieces and season with oregano, salt, and pepper. Coat the skillet with 1 tbsp olive oil, add chicken pieces, and cook until browned and cooked through, about 3-4 minutes per side. Remove from heat.
Prepare the dressing by whisking together the juice of 2 lemons, 1 tbsp olive oil, 1 tbsp honey, minced garlic, and a pinch of salt and pepper in a small bowl.
Halve and pit the avocados. Scoop out the flesh, cut into medium dice, and transfer to a large salad bowl.
Slice off the top and bottom of the grapefruit, then cut off the skin and white pith from the sides. Cut in between the membranes to release the segments and add to the salad bowl.
Wash and dry parsley and basil. Remove leaves from stems; discard stems and finely chop the leaves. Add to the salad bowl.
Fluff the cooked quinoa with a fork and add to the salad bowl along with the cooked chicken.
Pour the lemon dressing over the salad and gently toss to coat everything evenly.
Serve the salad in bowls and enjoy!

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