Chicken & Quinoa Salad

By Melissa Lain, an Integrative Nutrition, Health and Wellness Coach

Cook once, eat twice is trending. Your family (and your waist) will love these guilt-free muffins! They make convenient breakfast or lunchbox options for busy families and the added Rugani carrots and Rugani 100% Carrot Juice, ensures a beta carotene nutrient boost (because beta carotene is heat stable).

Prep 10 mins
Cook 25-30 mins
Ready-in 40 mins


4 chicken legs or breasts
1 Tbsp chopped rosemary
2 Tbsp extra-virgin olive oil
1 tsp fresh or dried thyme
1-2 oranges sliced into rings
Salt and black pepper to taste


  1. Place chicken in a large bowl, season with salt and black pepper.
  2. Heat oil in a pan over a medium heat, add the chicken pieces and cook till browned.
  3. Add thyme and rosemary over the chicken and then add half of the Rugani 100% Carrot Juice to the chicken pieces, making sure you coat them properly with the juice.
  4. Add the sliced orange on top of and around the chicken.
  5. Cook for a few minutes until the chicken becomes tender. Flip the chicken and orange pieces and add the remaining juice to it.
  6. Once done, transfer the dish into a serving platter.
  7. Drizzle with the hot carrot juice and orange slices from the pan and serve warm with sauteed vegetables and quinoa.

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