Oregano Chicken with Quinoa and Avocado

Ingredients

• Chicken Breast150 g
• Quinoa3/4 cup (150 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

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

3. 3

   Step 3

   Once heated, pour half the oil and add the chicken.

4. 4

   Step 4

   Cook each side over medium heat for 4-5 minutes, depending on how thick it is.

5. 5

   Step 5

   Once you flip it, sprinkle with oregano.

6. 6

   Step 6

   At the same time, peel and cut the avocado into wedges.

7. 7

   Step 7

   Cut the lettuce leaves and tomato. Season with lemon juice and remaining olive oil.

8. 8

   Step 8

   Serve the oregano chicken with quinoa, avocado and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken with Quinoa and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.