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Quinoa chicken lunch plate served with pink sauce and a side of cucumber onion pickle

Quinoa Chicken Lunch Plate

This fresh, balanced quinoa lunch plate is loaded with juicy chicken, a creamy sauce, and crunchy quick-pickled veg — the perfect combination of flavour, texture, and nutrition.
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Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings :2 servings

Equipment

  • knife
  • cutting board
  • - Serving plate or lunch container
  • - Small jars (for pickled onion if making ahead)

Ingredients
  

  • 1 cup cooked quinoa
  • 1-2 cooked chicken breasts sliced
  • 2 tablespoons quick pink sauce roasted pepper + feta
  • ½ cucumber Sliced at an angle or diced
  • ¼ cup pickled red onion optional
  • 2–3 small pickles or gherkins sliced

Instructions 

  • Layer quinoa on a plate or shallow bowl.
  • Top with sliced chicken and drizzle with pink sauce.
  • Add cucumber slices, pickled onions, and pickles.
  • Serve immediately or pack for lunch.

Notes

Recipe Notes

  • Cook once, eat twice: This recipe is ideal for using up leftovers — cooked quinoa, baked chicken, and even extra pink sauce from a previous meal.
  • Meal prep friendly: Keep each component in a separate container and assemble just before eating to keep everything fresh and crisp.
  • Use any sauce: If you don’t have the pink sauce, try hummus, tzatziki, or a lemony vinaigrette instead.
  • Pickles optional but magic: Quick pickled onions or crunchy gherkins add zing and texture that really lifts the plate.
  • Customise it: Add avocado, cherry tomatoes, or even a fried egg to make it your own.

Nutrition

Serving: 1servingCalories: 111kcalCarbohydrates: 20gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 6mgPotassium: 159mgFiber: 3gSugar: 1gVitamin A: 5IUCalcium: 16mgIron: 1mg
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