Pan Seared Chicken with Quinoa, Avocado, Cabbage, Tomato and Cucumber

Ingredients

• Chicken Breast150 g
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Radish1/2 cup (60 g)
• Avocado1/2 count (120 g)
• Olive Oil1 tablespoon (10 ml)
• Quinoa3/4 cup (150 g)
• Cabbage1/2 cup (45 g)
• Lemon Juice1 tablespoon (15 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 breast.

3. 3

   Step 3

   Once heated, pour half the oil, spread and add the chicken. Cook each side for 4 minutes over medium heat.

4. 4

   Step 4

   Then slice the cucumber and avocado, cut the tomato into wedges and the cabbage into strips.

5. 5

   Step 5

   For the dressing, mix the lemon juice with the remaining olive oil, salt and pepper to taste.

6. 6

   Step 6

   Put all the ingredients in a bowl and pour over the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Chicken with Quinoa, Avocado, Cabbage, Tomato and Cucumber can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.