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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
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

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

Method
 

Marinate the Chicken
  1. 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.
  2. 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
  1. Preheat your grill to medium-high heat (about 375°F to 400°F). This ensures a nice sear on the chicken, locking in juices.
  2. Lightly oil the grill grates with a paper towel dipped in oil to prevent sticking.
Grill the Chicken
  1. Remove the chicken from the marinade and let any excess drip off. Discard the leftover marinade.
  2. Place the chicken on the grill and cook for 6-7 minutes on one side without moving it. This helps develop a good sear.
  3. 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
  1. 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.
  2. Serve the grilled chicken over a bed of cooked quinoa and mixed greens, garnished with cherry tomatoes and drizzled with balsamic vinaigrette.

Nutrition

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

Notes

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

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