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Pink Salt Diet Recipe: Grilled Lemon Herb Chicken with Pink Salt

A healthy, flavorful grilled chicken dish seasoned with pink salt and fresh herbs, perfect for a balanced diet.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Chicken Marinade

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness for uniform cooking
  • 1/4 cup extra virgin olive oil for moisture and flavor
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 2 teaspoons pink salt adjust to taste
  • 1 teaspoon black pepper freshly ground for best flavor
  • 2 teaspoons dried oregano for a Mediterranean touch
  • 2 teaspoons garlic powder for depth of flavor
  • 1 teaspoon onion powder for sweetness

For Serving

  • 1 cup quinoa cooked according to package instructions
  • 2 cups mixed greens for a fresh side salad
  • 1 cup cherry tomatoes halved for garnish
  • 1 tablespoon balsamic vinaigrette for dressing the salad

Instructions
 

Marinate the Chicken

  • In a mixing bowl, combine the olive oil, lemon juice, pink salt, black pepper, oregano, garlic powder, and onion powder. Whisk until well blended to create a marinade.
  • Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to penetrate the chicken and keeps it moist during grilling.

Prepare the Grill

  • Preheat your grill to medium-high heat (about 375°F to 400°F). This ensures a nice sear on the chicken, locking in juices.
  • Lightly oil the grill grates with a paper towel dipped in oil to prevent sticking.

Grill the Chicken

  • Remove the chicken from the marinade and let any excess drip off. Discard the leftover marinade.
  • Place the chicken on the grill and cook for 6-7 minutes on one side without moving it. This helps develop a good sear.
  • Flip the chicken using tongs and grill for an additional 5-7 minutes, or until the internal temperature reaches 165°F. This ensures the chicken is fully cooked and safe to eat.

Serve

  • Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, making the chicken more tender.
  • Serve the grilled chicken over a bed of cooked quinoa and mixed greens, garnished with cherry tomatoes and drizzled with balsamic vinaigrette.

Notes

This recipe is versatile; feel free to add your favorite vegetables or substitute the quinoa with brown rice or couscous for variety.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg
Keyword diet recipe, Grilled Chicken, healthy, pink salt
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