Would you like to save this?
We'll email this post to you, so you can come back to it later!
Pink Salt Diet Recipe: Herb-Grilled Chicken & Zesty Quinoa Salad
This Pink Salt Diet Recipe is a bright, protein-packed bowl of herb-grilled chicken and tangy quinoa salad that’s low in sodium, rich in flavor, and perfect for clean eating.
Full Recipe Introduction
Let me explain why this dish has become a weeknight staple in my kitchen. I first created this herb-grilled chicken with zesty quinoa salad one sunny spring afternoon, inspired by fresh produce at the farmers market and my quest for a healthy meal that still feels indulgent. By using a pinch of Himalayan salt (pink salt) in both the marinade and quinoa, you get a seasoning blend that brings out every note of lemon, garlic, and fresh herbs—so you need far less sodium than table salt. Data from nutritional analyses shows that switch-outs like this can cut daily sodium intake by up to 20%, which is a win for weight management and heart health. Plus, that coarse grain of pink salt adds a subtle crunch and a hint of trace minerals. Honestly, it’s one of those nutritious dishes that tastes like cheating—but it’s all clean eating, all the way.
Why You’ll Love This Recipe
– Ready in under 45 minutes for busy weeknights
– Uses pink salt for big flavor with low sodium impact
– Protein-rich chicken supports muscle health and weight management
– Quinoa delivers fiber, iron, and plant-based protein
– Lemon and garlic amp up freshness—no heavy sauces here
– Flexible cooking method: grill, pan-sear, or broil
– Perfect for meal prep and fridge-to-table lunches
– Naturally gluten-free, dairy-free, and easy to tweak
Ingredients
– 1½ pounds boneless, skinless chicken breasts (about three medium; pasture-raised if possible)
– 2 tablespoons extra-virgin olive oil (choose a fruity brand for nuance)
– Juice and zest of 1 large lemon (yields about 3 tablespoons juice)
– 2 cloves garlic, minced (or 1 teaspoon jarred for convenience)
– 1 teaspoon Himalayan pink salt (plus extra for the quinoa)
– ½ teaspoon freshly ground black pepper
– 1 teaspoon dried oregano (or 1 tablespoon chopped fresh)
– 1 cup quinoa, rinsed (use tri-color quinoa for visual pop)
– 2 cups water (or low-sodium chicken broth for extra richness)
– ½ cup diced cucumber (seeded, for crunch)
– ½ cup halved cherry tomatoes (heirloom if you can)
– ¼ cup thinly sliced red onion
– 2 tablespoons chopped fresh parsley (or cilantro as a twist)
– 1 tablespoon finely chopped fresh mint (optional bright note)
– Drizzle of olive oil and pinch of pink salt to finish
Directions
1. Prepare the marinade. In a shallow bowl, whisk olive oil, lemon juice, zest, garlic, pink salt, pepper, and oregano until well combined.
2. Marinate the chicken. Place chicken breasts in a zip-top bag or dish, pour over the marinade, and turn to coat. Let rest at room temperature for 15 minutes, or chill up to 2 hours for deeper flavor—longer marinating helps tenderize.
3. Cook the quinoa. While the chicken marinates, bring 2 cups water to a gentle boil in a medium saucepan. Stir in quinoa and a small pinch of pink salt, cover, and reduce heat to low. Simmer 15 minutes until water is absorbed; remove from heat and fluff with a fork.
4. Grill or sear the chicken. Heat a grill pan or outdoor grill to medium-high. Cook chicken 6–7 minutes per side, until internal temperature hits 165°F and juices run clear. If you don’t have a grill, a cast-iron skillet works great—look for those golden char marks.
5. Rest the chicken. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing—this keeps it juicy and tender.
6. Toss the salad. In a large bowl, combine cooked quinoa, cucumber, tomatoes, red onion, parsley, mint, a drizzle of olive oil, a squeeze of lemon, and a light dusting of pink salt. Taste and tweak seasoning.
7. Assemble bowls. Slice chicken against the grain; arrange atop quinoa salad. Finish with an extra sprinkle of pink salt for color and crunch.
8. Enjoy immediately, or chill for 10 minutes for a cool, refreshing salad.
Servings & Timing
Yield: 4 servings
Prep Time: 15 minutes
Marinade Time: 15–120 minutes (short or long)
Cook Time: 20 minutes
Total Time: About 50 minutes (or up to 2 hours including marinating)
Variations
– Swap chicken for wild salmon for a heart-healthy seafood version.
– Use turkey breast or firm tofu if you need a lean or vegetarian twist.
– Stir in baby spinach or kale for extra vitamins and fiber.
– Add diced avocado just before serving for creamy, healthy fats.
– Mix in roasted chickpeas for crunch and plant-based protein.
Storage & Reheating
– Store chicken and quinoa salad separately in airtight containers in the fridge for up to 4 days.
– Combine just before serving to keep textures bright.
– Gently reheat chicken in a skillet over medium heat or in a toaster oven at 300°F for 5–7 minutes.
– Quinoa salad is best served chilled or at room temperature—no reheating needed.
– For make-ahead meal prep, portion into 4 containers and label with date.
Notes
– I found that using coarse pink salt lets you taste each herb note without going overboard on sodium.
– Rinsing quinoa removes any bitterness and helps it absorb flavors better.
– Let the chicken rest—it makes a world of difference for moist slices.
– If you’re short on time, skip the marinating step but add an extra pinch of pink salt just before cooking.
Pink Salt Diet Recipe FAQs
Q: Is Himalayan pink salt really lower in sodium than table salt?
A: The mineral profile differs, and its larger crystals mean you might use fewer grains by volume—but per gram, sodium is similar.
Q: Can I skip the marinade to save time?
A: Yes—you’ll lose some depth of flavor, but a quick salt-and-pepper rub still tastes great.
Q: How do I reduce sodium even more?
A: Use water instead of broth for the quinoa, swap in more herbs, and skip the extra finishing salt.
Q: Can I cook everything on a stovetop?
A: Absolutely—a cast-iron skillet or nonstick pan works just as well as a grill.
Q: Is this dish gluten-free?
A: Yes, quinoa is naturally gluten-free, and all other ingredients are safe for celiac diets.
Q: What if I don’t like onions?
A: Leave out the red onion or swap in shredded carrot for crunch.
Q: Can I freeze cooked chicken?
A: Sure—freeze sliced chicken in portions for up to 2 months; thaw overnight in the fridge.
Conclusion
This Pink Salt Diet Recipe brings together lean protein, whole grains, and fresh veggies in a low-sodium, mineral-rich meal that’s both nutritious and bursting with flavor. I hope it becomes one of your go-to healthy meals—give it a try, leave a comment below, and explore my other diet recipes for more seasonal, vibrant dishes!
Pink Salt Diet Recipe: Herb-Grilled Chicken & Zesty Quinoa Salad
Ingredients
- 1½ pounds boneless, skinless chicken breasts about three medium; pasture-raised if possible
- 2 tablespoons extra-virgin olive oil choose a fruity brand for nuance
- 1 large lemon juice and zest
- 2 cloves garlic minced (or 1 teaspoon jarred for convenience)
- 1 teaspoon Himalayan pink salt plus extra for the quinoa
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh
- 1 cup quinoa rinsed (use tri-color quinoa for visual pop)
- 2 cups water or low-sodium chicken broth for extra richness
- ½ cup diced cucumber seeded, for crunch
- ½ cup halved cherry tomatoes heirloom if you can
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley or cilantro as a twist
- 1 tablespoon finely chopped fresh mint optional bright note
- Drizzle of olive oil and pinch of pink salt to finish
Instructions
- In a shallow bowl, whisk olive oil, lemon juice, zest, garlic, pink salt, pepper, and oregano until well combined.
- Place chicken breasts in a zip-top bag or dish, pour over the marinade, and turn to coat. Let rest at room temperature for 15 minutes, or chill up to 2 hours for deeper flavor—longer marinating helps tenderize.
- While the chicken marinates, bring 2 cups water to a gentle boil in a medium saucepan. Stir in quinoa and a small pinch of pink salt, cover, and reduce heat to low. Simmer 15 minutes until water is absorbed; remove from heat and fluff with a fork.
- Heat a grill pan or outdoor grill to medium-high. Cook chicken 6–7 minutes per side, until internal temperature hits 165°F and juices run clear. If you don’t have a grill, a cast-iron skillet works great—look for those golden char marks.
- Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing—this keeps it juicy and tender.
- In a large bowl, combine cooked quinoa, cucumber, tomatoes, red onion, parsley, mint, a drizzle of olive oil, a squeeze of lemon, and a light dusting of pink salt. Taste and tweak seasoning.
- Slice chicken against the grain; arrange atop quinoa salad. Finish with an extra sprinkle of pink salt for color and crunch.
- Enjoy immediately, or chill for 10 minutes for a cool, refreshing salad.
