Chicken with Quinoa, Oranges, and Walnuts


This chicken and quinoa dish is packed with healthy proteins and good fats. Walnuts give it crunch, and oranges and herbs give it lots of fresh flavor.

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

1 cup cooked quinoa
3 oz shredded rotisserie chicken breast (about ½ cup)
1 oz walnuts, coarsely chopped (about 14 halves)
1 medium orange, peeled and chopped
2 Tbsp. chopped fresh cilantro leaves
2 tsp. extra-virgin olive oil
2 tsp. red wine vinegar
¼ tsp. sea salt
1 dash ground black pepper

1. Place quinoa, chicken, orange, walnuts, and cilantro in serving bowl.
2. Drizzle with olive oil and vinegar; season with salt and pepper.
3. Mix well and enjoy.

Tip: Store-bought rotisserie chicken is very versatile. You can bone and skin the chicken and use the leftover meat in other recipes throughout the week. It’s great in sandwiches, soups, and salads.

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  1. Tiffany Wuthrich said:

    This container count is off. I made it using my containers – 1 red, 1 purple, 1 yellow, 1 blue, 1 orange
    It is frustrating when these are off! If you are going to list it, it should be correct!

    • Denis Faye said:

      I understand your frustration, but please keep in mind that when we assign the containers to a recipe, we’re no longer working from just the individual ingredients. We’re also working from overall calories and macronutrients. It would be super awkward if we used 4/5 Purple, 2/17 Orange, etc, so we round them down to what you see. You’re still getting all the nutritional benefits, we promise!