Grilled Chicken with Quinoa, Egg and Green Salad

Ingredients

• Chicken Breast150 g
• Quinoa3/4 cup (150 g)
• Egg1 count (55 g)
• Spinach1 cup (30 g)
• Cashews1 tablespoon (14 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Place the grill over high heat. While heating, season the chicken breast with salt and pepper.

3. 3

   Step 3

   Once heated, add the oil, spread and add the chicken.

4. 4

   Step 4

   Cook for 4 to 6 minutes per side over medium heat, depending on the thickness of the piece.

5. 5

   Step 5

   Remove once the chicken is cooked to the desired doneness.

6. 6

   Step 6

   Simultaneously, place the egg in a small pot of boiling water and boil for 8-10 minutes.

7. 7

   Step 7

   Remove, let cool for a few minutes, peel and cut in half.

8. 8

   Step 8

   Wash and chop the spinach leaves. Season with the mustard, lemon juice, stevia, salt and pepper to taste.

9. 9

   Step 9

   Place the chicken with quinoa, egg, spinach and cashews on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Quinoa, Egg and Green Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.