Greek Chicken, Quinoa and Roasted Carrot Salad with Pine nuts and Feta

This greek-inspired quinoa, chicken salad is a perfect mid-week meal that is delicious to take for lunch the next day. It’s packed with fibre, detoxifying herbs and leafy greens, healthy fats and protein!

Meal Prep


  • Preheat the oven to 180 degrees, fan bake.
    Marinate the chicken. 
  • Roast the carrots and onions. 
  • Cook the chicken. 
  • Cook the quinoa as per packet instructions. 
  • Add the herbs, lemon juice and olive oil to the quinoa.
    Add the feta to the carrots to cook. 
  • Assemble the salad and enjoy!


  • The cooking time of the chicken breast will vary depending on the size of the breasts.

  • We like to keep two olive oils on hand - a standard olive oil for cooking and a nice, good-quality olive oil for drizzling over salads and finishing dishes, you’ll really notice the difference.

Meal prep guide - if you followed the meal prep guide you would have already prepared the carrots and cooked the quinoa. 

This recipe serves four, if you’re cooking for two you can halve the recipe but this salad is perfect to take for lunch the next day so we recommend making the full amount. 


Greek baked chicken

  • 500-600g chicken breasts
  • 2 tsp dried oregano
  • 1 tsp fennel seeds (crushed/roughly chopped)
  • 2 tsp coconut sugar 
  • 2 cloves garlic (crushed) 
  • Salt and pepper
  • 2 Tbsp olive oil
  • 1 lemon (juice and zest)


  • 6 carrots (sliced into rounds)
  • 1 large red onion (cut into wedges) 
  • 150g feta (crumbled into bite-sized pieces) 
  • Olive oil
  • Salt and pepper

  • ¾ cup white or red quinoa
  • 1 large lemon (juice and zest)
  • 3 Tbsp olive oil
  • 1 small clove of garlic (crushed) 
  • ½ cup coriander (finely chopped)
  • ½ cup mint (finely chopped) 
  • 3 Tbsp toasted pine nuts
  • 60g mixed lettuce (½ bag)
  1. Preheat the oven to 180 degrees fan bake.

  2. Marinate the chicken -  add the chicken breast, oregano, fennel seeds, coconut sugar, garlic, salt and pepper, olive oil and lemon juice and zest into a bowl. Toss well to make sure the chicken is coated in the marinade. Let marinate for 30 minutes if you can.

  3. In the meantime, add the carrots and red onion to a baking tray (you might need to use two trays). Drizzle with olive oil and season with salt and pepper; pop in the oven to cook for 30-40 minutes until golden brown and cooked through.

  4. When the carrots and onion have 25 minutes to go add the chicken to the oven on a lined baking tray. (note that the cooking time will vary depending on the size of the breasts).

  5. Cook the quinoa as per packet instructions.

  6. Once the quinoa has cooked, allow it to cool slightly before adding half of the chopped herbs, lemon juice and zest, garlic and olive oil.

  7. When the carrots have 10 minutes remaining add the crumbled feta to the baking tray and cook for 10 minutes until golden brown.

  8. Time to assemble the salad. Add the roasted carrots, onion and feta to the quinoa mixture and toss well. Add to a large platter or salad bowl and then toss through the lettuce and sliced chicken and top with the pine nuts and remaining herbs. 


  • Swap out the carrots for roasted cauliflower or pumpkin.

  • Swap out the mixed lettuce for baby spinach or rocket. 


  • For a vegetarian option simply leave out the chicken and cook 1 cup of quinoa instead of ¾ cup.  Or you could leave out the feta and serve alongside our Honey and Thyme Halloumi. 


  • Swap out the pine nuts for roasted almonds.

  • Swap out the quinoa for brown rice or any ancient grain.