Chicken, Quinoa, Spinach, Avocado and Tomato Salad

Ingredients

• Chicken Breast150 g
• Quinoa3/4 cup (150 g)
• Spinach1/2 cup (15 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, pour the oil, spread and put the chicken. Cook each side for 4 minutes over medium heat. Turn off.

4. 4

   Step 4

   In the meantime, slice the avocado and cut the tomato into pieces.

5. 5

   Step 5

   Once the chicken is ready, cut into pieces.

6. 6

   Step 6

   Add all the ingredients to a plate, separated or all together.

7. 7

   Step 7

   Season with lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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