Chicken, Quinoa, Broccoli, Spinach and Tomato Salad

Ingredients

• Chicken Breast150 g
• Quinoa3/4 cup (150 g)
• Spinach1 cup (30 g)
• Broccoli1/2 cup (45 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Chop the garlic and cut the broccoli with the spinach and tomato. Set aside.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour half the oil, spread and add the garlic with the tomato and a pinch of salt.

4. 4

   Step 4

   Mix well, cover and let cook for 5 minutes over medium heat until the tomato releases its juice. If necessary, add some water.

5. 5

   Step 5

   After that time, add the broccoli with the spinach. Mix well, cover and let cook for 3-4 more minutes until the broccoli is tender.

6. 6

   Step 6

   Then heat a pan over high heat. In the meantime, add salt and pepper to the chicken.

7. 7

   Step 7

   Once heated, pour the remaining oil, spread and add the chicken. Cook each side for 4 minutes.

8. 8

   Step 8

   Serve the quinoa with the chicken and vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Quinoa, Broccoli, Spinach and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.