This Low Calorie High Protein Chicken and Quinoa Tabbouleh Salad is just 325 calories, has 33.2g of protein and makes a great meal prep recipe!. I have even supplied you with tips on doubling the protein, or you can keep the recipe as is to keep the cost and the calories low.
Ingredients You’ll Need:
- Olive oil spray
- 2 boneless skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Zest of 1 lemon
- 1 cup cooked quinoa (about 1/3 cup dry- see notes above)
- 1 cucumber quartered lengthwise then sliced
- 1 yellow bell pepper diced
- 1 pint cherry tomatoes halved
- 1 can (16-0z) garbanzo beans drained and rinsed
Low Calorie High Protein Chicken Quinoa Tabbouleh Salad
Healthy High Protein Chicken Quinoa Tabbouleh Salad Meal Prep and Storage
Meal Prep: To meal prep a salad, add all the ingredients to individual meal prep containers, or family sized containers. Add the dressing to a separate container and do not add it until you are ready to serve.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.
Serving: If you added the dressing and the salad gets soggy, add it to a sandwich wrap or large tortilla. It’s a great way to salvage leftover soggy salad.
Low Calorie High Protein Chicken Quinoa Tabbouleh Salad
More Yummy Low Calorie Recipes:
Low Calorie High Protein Chicken Quinoa Tabbouleh Salad
Ingredients
- Olive oil spray
- 2 boneless skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Zest of 1 lemon
- 1 cup cooked quinoa (about 1/3 cup dry- see notes above)
- 1 cucumber quartered lengthwise then sliced
- 1 yellow bell pepper diced
- 1 pint cherry tomatoes halved
- 1 can (16-0z) garbanzo beans drained and rinsed
Tabbouleh Salad Dressing:
- ½ cup parsley leaves minced
- 15 fresh mint leaves minced
- 2 green onions minced
- ½ teaspoon salt
- 4 tablespoon lemon juice (fresh is best- plus you need the zest for the chicken)
- 1 tablespoon olive oil
- 3 tablespoons water
Instructions
- Heat a skillet over medium-high heat and spray with olive oil.
- Sprinkle the chicken with salt, pepper, and lemon zest.
- Add the chicken to the hot pan and cook for 5-8 minutes each side until cooked though.
- Meanwhile in a small bowl combine all of the Tabbouleh Salad Dressing ingredients.
- Add the cooked quinoa, cucumber, bell pepper, tomatoes, garbanzo beans, and Tabbouleh Salad Dressing to a large bowl. Toss together.
- Once the chicken is cooked through, slice, shred, or dice (you choose what’s easiest for you) and then it’s time to plate.
- Eating Now: Add 1/4 of the salad to 4 bowls, top with 1/2 a chicken breast and serve.
- Meal Prepping: Add 1/4 of the salad to 4 meal prep containers. Top with chicken and cover. Cool completely before adding to the fridge, will hold for 4-5 days in the fridge. Do not freeze, this is not a freezer meal prep recipe.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
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Article History:
- Originally written and published December 22, 2022 by Audrey Johns
- Updated on May 4, 2023 by Audrey Johns
- Updated on May 18, 2023 by Audrey Johns
