Chicken · 35 min
Citrus Chicken Quinoa Salad with Avocado & Orange
- 35 min
- 2–6 servings
- 652 kcal / serving
A bright, satisfying one-pan salad where quinoa and chicken mingle with avocado and citrus. It pairs a crisp finish with a light, tangy dressing for a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ lbchicken breasts, boneless skinless
- 8 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- 1orange
- ½ cupquinoa
- avocados
- limes
- oranges
From the pantry: black pepper, extra virgin olive oil, honey, paprika, salt
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · small saucepan · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast · quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- 1orange
- avocados
- limes
- oranges
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ cupquinoa
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lime | 1 | ||
| orange | 1 | ||
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| limes | 2 | 3 | |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the quinoa in broth in a small saucepan until tender, then cover and let it steam off heat for 5 minutes.
- Warm a skillet over medium heat to start the chicken.
- Cut the chicken into 1-inch pieces and toss with paprika, salt, and pepper until evenly coated.
- Moisten the bottom of the skillet with oil, then add the chicken pieces and cook until browned and cooked through, about 2–3 minutes per side; remove from heat.
- Halve the avocado, pit it, scoop the flesh into a bowl, and cut it into medium dice.
- Prepare the orange by peeling and sectioning; add the segments to the bowl with the avocado.
- Wash, dry, and mince the cilantro leaves; add to the bowl.
- Mince the garlic and whisk together the dressing with lime juice, olive oil, honey, salt, and pepper in a small bowl.
- Rinse the quinoa if needed and add it to the bowl with the chicken; pour the dressing over and toss to coat, then serve.
Two tips
- Make ahead: cook quinoa and chicken earlier in the day and assemble just before serving.
- Serving idea: scatter over a few extra cilantro leaves or serve with a squeeze of lime for brightness.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 37 g
- Carbs
- 52 g
- Fat
- 35 g
- Fiber
- 12 g
- Sodium
- 109 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.