Balsamic-Glazed Chicken with Citrus Salad and Quinoa

Healthy Balsamic-glazed Chicken Salad with Quinoa and drizzle of a delicious citrus vinaigrette. Loaded with proteins and nutrients.

This is such a great winter salad recipe – it uses in season fresh ingredients, and it’s filling. Balsamic-glazed chicken is served with citrus spinach salad and warm cooked quinoa. It’s drizzled with a citrus and sweet dressing that adds so much flavor. It’s perfect if you are looking for a wholesome and light dinner or lunch idea. This is an adapted recipe from the Cooking Light magazine but I substituted some of the ingredients. Hope you enjoy it!

I love the sweet-bitter taste of the blood orange but you can also substitute them with navel oranges.

I think you are going to absolutely love this salad!

How To Make Balsamic-Glazed Chicken with Citrus Salad and Quinoa

Ingredients

1 1/2 Tbsp maple syrup

2 tsp balsamic vinegar

1 tsp Dijon mustard

4  skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

1 Tbsp olive oil

Instructions

Combine first 3 ingredients in a small bowl, stirring with a whisk.

Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side. Brush chicken with 1 1/2 tsp maple mixture; turn and cook 1 minute. Brush again chicken with 1 1/2 tsp maple mixture on the other side; turn and cook 1 minute.Remove chicken from pan; brush evenly with remaining 1 Tbsp maple mixture.

Quinoa Salad with Green Onions

3 Tbsp extra-virgin olive oil

2 1/2 Tbsp apple cider vinegar

1/2 tsp salt

1/4 black pepper

1/4 tsp maple syrup

2 cups cooked quinoa

1/4 cup thinly sliced green onions

Instructions

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add quinoa and green onions; toss.

Citrus Spinach Salad with Mint

2 Tbsp extra virgin olive oil

1 Tbsp fresh orange juice

1 tsp honey

1/2 tsp minced garlic

1/8 tsp salt

1/4 cup mint leaves

5 oz spinach

1 medium blood orange

1 medium naval orange

2 Tbsp sliced almonds

1/4 cup goat or feta cheese, crumbled

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add mint and spinach; toss. Peel oranges, cut each orange crosswise into 5 slices. Divide spinach mixture evenly among 4 plates; top with orange slices, almonds and goat cheese.

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Balsamic-Glazed Chicken with Citrus Salad & Quinoa

Healthy Balsamic-glazed Chicken Salad with Quinoa and drizzle of a delicious citrus vinaigrette. Loaded with proteins and nutrients. Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients  

• 1 ½ Tablespoon maple syrup
• 2 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 chicken breast, skinless and boneless
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 Tablespoon extra virgin olive oil

For Quinoa Salad with Green Onions

• 3 Tablespoon extra-virgin olive oil
• 2 ½ Tablespoon apple cider vinegar
• ½ teaspoon salt
• ¼ black pepper
• ¼ teaspoon maple syrup
• 2 cups cooked quinoa
• ¼ cup thinly sliced green onions

For Citrus Spinach Salad with Mint

• 2 Tablespoon extra virgin olive oil
• 1 Tablespoon fresh orange juice
• 1 teaspoon honey
• ½ teaspoon minced garlic
• ⅛ teaspoon salt
• ¼ cup mint leaves
• 5 oz spinach
• 1 medium blood orange
• 1 medium naval orange
• 2 Tablespoon sliced almonds
• ¼ cup goat or feta cheese, crumbled

Instructions 

• Combine first 3 ingredients in a small bowl, stirring with a whisk.
• Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side. Brush chicken with 1 1/2 tsp maple mixture; turn and cook 1 minute. Brush again chicken with 1 1/2 tsp maple mixture on the other side; turn and cook 1 minute. Remove chicken from pan; brush evenly with remaining 1 Tbsp maple mixture.

Quinoa Salad with Green Onions

• Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add quinoa and green onions; toss.

Citrus Spinach Salad with Mint

• Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add mint and spinach; toss. Peel oranges, cut each orange crosswise into 5 slices. Divide spinach mixture evenly among 4 plates; top with orange slices, almonds, and goat cheese.

Nutrition

• Serving: 412 g
• Calories: 504 kcal
• Carbohydrates: 30 g
• Protein: 28 g
• Fat: 30 g
• Saturated Fat: 4 g
• Cholesterol: 107 mg
• Sodium: 661 mg
• Potassium: 701 mg
• Fiber: 4 g
• Sugar: 8 g
• Vitamin A: 3470 IU
• Vitamin C: 13 mg
• Calcium: 89 mg
• Iron: 3.6 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.