High Protein Summer Salad Bowls are a deliciouuus and healthy meal that you can easily prepare~ This dish consists of fresh vegetables and quinoa, topped with marinated grilled chicken. It’s a great meal for a summer family dinner or a healthy lunch, and it’s also a good post-workout meal because it contains lean protein and healthy carbohydrates. This meal is healthy, and to make it even healthier, I’ve included a simple change to the dressing.
To prepare these easy High Protein Summer Salad Bowls, simply cook the quinoa, chop the cucumber and tomatoes, and grill the chicken breasts until cooked through. After cooking, place it in a large bowl and add a lemon tahini dressing.
High Protein Summer Salad Bowls are a healthy summer meal~ They’re also perfect for hot days when you don’t want to spend hours in front of the stove.
Summer Recipes You May Like
- Pinwheel Sandwiches (Vegan option available)
- Strawberry Jalapeño Halloumi Lettuce Boats
- Coconut Lime Tomato Granita Pasta
Ingredients
Yield: 4 Servings
- Chicken breast – 1 lb (2 medium breasts)
- Quinoa – 1 cup (Uncooked)
- Cherry Tomatoes – 1 cup (Halved)
- Cucumber – 1 large (Diced)
- Red Onion – 1/4 cup (Thinly sliced)
- Chickpeas – 1 can (15 oz, Rinsed and Drained)
- Fresh Parsley – 1/4 cup (Chopped)
- Lemon Juice – 3 tablespoons
- Tahini – 2 tablespoons
- Olive Oil – 1 tablespoon
- Salt and Pepper
Suggestions & Alternatives:
- Healthy dressing – Substitute the tahini with a tablespoon of plain Greek yogurt mixed with a little water and fresh dill (this will make the dressing lighter)
High Protein Summer Salad Bowls
High-protein summer salad bowls, packed with vegetables, quinoa, and grilled chicken, topped with a creamy lemon tahini dressing~ It's a light yet satisfying dinner, perfect for hot summer days!
Ingredients
- 1 lb chicken breast (2 medium breasts)
- 1 cup Quinoa (Uncooked)
- 1 cup cherry tomatoes (Halved)
- 1 large cucumber (Diced)
- 1/4 cup Red onion (Thinly sliced)
- 1 can Chickpeas (Rinsed and drained)
- 1/4 cup fresh parsley (Chopped)
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Rinse the quinoa in cold water, then add it to a pot with two cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the water is absorbed. Set aside to cool.
- Season the chicken breasts with salt, pepper, and a little olive oil. Cook them in a grill pan or skillet over medium-high heat for 6 to 8 minutes per side, until fully cooked. Let the chicken rest for a few minutes, then slice it.
- While the chicken cooks, add the cucumber, cherry tomatoes, red onion, chickpeas, and parsley to a large bowl. Toss everything together.
- Whisk together the tahini, lemon juice, and olive oil with a little water in a small bowl until smooth. Then season with salt and pepper as needed.
- Divide the quinoa among four bowls. Top each bowl with the vegetable mixture and chicken slices.
- Sprinkle the tahini sauce over the dishes and then serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 438Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 12gCholesterol: 97mgSodium: 202mgCarbohydrates: 33gFiber: 7gSugar: 6gProtein: 44g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.