Quinoa, Chicken, Asparagus, Avocado and Peach Salad

Ingredients

• Chicken Breast150 g
• Quinoa1 cup (200 g)
• Asparagus1/2 cup (70 g)
• Avocado1/4 count (60 g)
• Peach1 count (150 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat half the oil in a pan over high heat. Cut the chicken into bites and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown all the sides. This will take 3-4 minutes.

4. 4

   Step 4

   Then lower to medium and continue cooking until well cooked. Set aside.

5. 5

   Step 5

   At the same time, cut the bottom part of the asparagus, put in a pot with boiling water and a pinch of salt.

6. 6

   Step 6

   Boil for 3 minutes until tender. Remove and drain.

7. 7

   Step 7

   In the meantime, peel the avocado with the peach and cut into small pieces.

8. 8

   Step 8

   Mix the quinoa, chicken, asparagus, avocado and peach in a bowl.

9. 9

   Step 9

   Season with the remaining oil, lemon juice and salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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