Lunch
Chicken and Quinoa Salad Bowl
Grilled chicken over quinoa with cucumber, tomato and feta. 52 g of protein.
- Calories
- 501kcal
- Protein
- 53g
- Fat
- 14g
- Carbs
- 40g
Per serving, makes 1. Published 29 August 2026.
Allergens
- Milk
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Chicken breast180 g
Weighed raw.
- Cooked quinoa150 g
- Cucumber80 g
- Cherry tomatoes100 g
- Feta25 g
- LemonA squeeze
- Olive oil spray3 sprays
Method
Season and grill the chicken until cooked through, then rest it for five minutes and slice.
Toss the quinoa with the diced cucumber, halved tomatoes, lemon and plenty of black pepper.
Fold the chicken through and crumble the feta over at the end.
Worth knowing
- Dress the quinoa while it is still warm. Cold grains take almost nothing.
More like this
Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.
- Spiced Chickpea Bowl650 kcal · 36P
- Baked Sweet Potato with Spiced Chicken and Mint Yogurt501 kcal · 50P
- Chicken with Roasted Vegetables and Couscous496 kcal · 51P
- Quinoa and Feta Stuffed Peppers496 kcal · 23P
- Cod with Tomatoes and Beans547 kcal · 60P
- Chicken Greek Salad with Feta and Olives438 kcal · 47P
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.