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Lakeland Health Recipes

Chicken Pomegranate Quinoa Salad

by Jordan Roberts | Mar 10, 2023


  • 8 ounces chicken breast, cubed
  • 1 ¾ cups water
  • ¾ cup uncooked quinoa
  • ¾ teaspoon kosher salt, divided
  • ¼ cup orange juice
  • ¼ teaspoon ground black pepper
  • 2 cups chopped fresh spinach
  • ½ cup diced apple
  • ½ cup pomegranate seeds
  • ⅓ cup chopped green onions
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • ¼ cup slivered almonds, toasted


  1. Heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place chicken on baking sheet and bake until internal temperature reaches 165 degrees.
  4. Meanwhile, in a small saucepan, over high heat, add water and quinoa. Bring to a boil. Reduce to a simmer. Add ¼ teaspoon salt, cover and cook for 15 minutes, until quinoa is tender.
  5. Transfer quinoa to a large mixing bowl and let cool for about 10 minutes. Stir periodically.
  6. In a small bowl, whisk together orange juice, ½ teaspoon salt and black pepper. Set aside.
  7. Add chicken and remaining ingredients to the quinoa.
  8. Stir in the orange juice dressing.

Nutrition Information • Serving size: 1½ cups
202 calories, 5 g fat, 16.4 g protein, 24 g carbohydrates, 3.9 g fiber, 325 mg sodium
Source: Adapted from The Institute for Functional Medicine

Mar 10, 2023 Reporting from Niles, MI
Chicken Pomegranate Quinoa Salad
Mar 10, 2023
Ingredients8 ounces chicken breast, cubed1 ¾ cups water¾ cup uncooked quinoa¾ teaspoon kosher salt, divided¼ cup orange juice¼ teaspoon ground black pepper2 cups chopped fresh spinach½ cup diced apple½ cup pomegranate seeds⅓ cup chopped green onions⅓

Chicken Pomegranate Quinoa Salad

SpectrumHealth Lakeland

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