Citrus Coconut Chicken with Cucumber Mint Quinoa and Watermelon Avocado Salad

01 Jul Citrus Coconut Chicken with Cucumber Mint Quinoa and Watermelon Avocado Salad

This refreshing July recipe is designed to support hydration, mineral balance, and steady energy during the hottest months of the year. Coconut water and citrus help replenish electrolytes that are often depleted through heat and stress, while lean chicken provides protein to support metabolism and adrenal health. Cooling cucumber, mint, and watermelon offer hydration and antioxidants that help combat inflammation, and avocado provides healthy fats and potassium to support hormone balance and cellular function.

INGREDIENTS:

Citrus Coconut Chicken

• 4 Organic Chicken Breasts
• ½ cup Unsweetened Coconut Water
• 2 Tbsp Olive Oil
• Juice of 1 Orange
• Juice of 1 Lime
• 2 Garlic Cloves, minced
• 1 tsp Sea Salt
• ½ tsp Black Pepper
• 1 tsp Fresh Ginger, grated
  

Cucumber Mint Quinoa

• 1 cup Quinoa
• 2 cups Filtered Water or Bone Broth
• 1 Cucumber, diced
• 2 Tbsp Fresh Mint, chopped
• 1 Tbsp Olive Oil
• Juice of ½ Lemon
• Sea Salt and Black Pepper to taste
  

Watermelon Avocado Salad

• 2 cups Watermelon, cubed
• 1 Avocado, diced
• ¼ cup Crumbled Feta Cheese (optional)
• 2 Tbsp Fresh Basil, chopped
• Juice of ½ Lime
• Pinch of Sea Salt

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INSTRUCTIONS:

Prepare the Citrus Coconut Chicken

1. Preheat grill or oven to 375°F.
2. In a bowl, whisk together coconut water, olive oil, orange juice, lime juice, garlic, ginger, salt, and pepper.
3. Place chicken in the marinade for at least 20 minutes.
4. Grill chicken for 5–6 minutes per side or bake for 20–25 minutes until fully cooked and juices run clear.
   

Make the Cucumber Mint Quinoa

1. Rinse quinoa thoroughly.
2. Bring water or broth to a boil, add quinoa, reduce heat, and simmer for 15 minutes until fluffy.
3. Allow quinoa to cool slightly, then stir in cucumber, mint, olive oil, lemon juice, salt, and pepper.
   

Prepare the Watermelon Avocado Salad

1. Combine watermelon, avocado, feta if using, and basil in a large bowl.
2. Drizzle with lime juice and sprinkle lightly with sea salt.
3. Gently toss to combine.

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Assemble and Serve:

Plate the citrus coconut chicken alongside the cucumber mint quinoa and watermelon avocado salad.
Enjoy this hydrating, mineral-rich summer meal to support electrolyte balance, healthy energy production, hormone resilience, and recovery during the heat of summer.