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Pink Salt Diet Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Salad
Servings 4 servings

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.

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.
Keyword Clean Eating, Dairy-Free, Gluten-Free, Herb-Grilled Chicken, low sodium, Protein-Rich, Zesty Quinoa Salad
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