Quinoa Salad with Chicken and Cooked Vegetables

Ingredients

• Chicken Breast120 g
• Quinoa1/2 cup (100 g)
• Broccoli1/2 cup (45 g)
• Asparagus1/2 cup (70 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat the grill or griddle over high heat. While heating, season the chicken with salt and pepper.

3. 3

   Step 3

   Once the grill is heated, pour half of the oil and add the chicken breast.

4. 4

   Step 4

   Reduce heat to medium and cook for 4-6 minutes per side. Once done, remove and shred.

5. 5

   Step 5

   Separately, place a pot filled with water and a pinch of salt to boil.

6. 6

   Step 6

   Peel the carrot and cut into strips. Cut the broccoli into small florets. Chop the asparagus.

7. 7

   Step 7

   When the water starts to boil add the carrot and after 3 minutes, add the broccoli and asparagus.

8. 8

   Step 8

   Cook for 3-4 minutes more until the vegetables are tender. Remove and drain.

9. 9

   Step 9

   Chop the bell pepper and mix with the cooked vegetables, quinoa and chicken.

10. 10

    Step 10

    Season with the remaining oil and lemon juice. Salt and pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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