Mediterranean Chicken and Quinoa Salad with Pomegranate

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A refreshing salad with grilled chicken, quinoa, pomegranate seeds, and olive oil. This mediterranean-inspired chicken (mediterranean, gluten-free) ready in about 35 minutes pairs chicken breast, quinoa, pomegranate for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g chicken breast
• 100g quinoa
• 1 pomegranate
• 1 cucumber
• 2 tomato
• 2 tbsp olive oil
• 1 lemon

Instructions

1. Step 1: Rinse 100g quinoa under cold water in a fine mesh strainer until the water runs clear. Add 150ml water to a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes until fluffy and separated. Tip: Use a fork to fluff the quinoa gently to avoid clumping.
2. Step 2: Preheat a grill or grill pan to 200°C (400°F). Season 300g chicken breast with salt and pepper, then place on the grill. Cook for 15-20 minutes, flipping halfway, until the internal temperature reaches 74°C (165°F) and the skin is golden brown and crispy. Let rest for 5 minutes before slicing into 1/2-inch strips. Tip: Avoid overcooking—chicken dries out quickly after grilling.
3. Step 3: Dice 1 cucumber and 2 tomatoes into 1/2-inch cubes. Place in a large bowl, then add 2 tbsp olive oil and the juice of 1 lemon. Toss until the vegetables glisten with oil and the lemon juice is evenly distributed, creating a bright, tangy aroma. Tip: Use a non-stick bowl to prevent the olive oil from pooling.
4. Step 4: Add the cooked quinoa and sliced chicken to the bowl. Use tongs or a spatula to gently fold everything together until the quinoa and chicken are evenly coated in the dressing. Taste and adjust seasoning with salt or pepper if needed.
5. Step 5: Scoop out the seeds from 1 pomegranate by scoring the fruit with a knife and submerging it in a bowl of water. Gently twist the fruit to release the seeds, then drain in a fine mesh strainer. Top the salad with the pomegranate seeds, ensuring they are evenly distributed for a pop of color and tartness. Tip: Pat the seeds dry with a paper towel before adding to prevent excess moisture.