Quinoa Salad with Chicken, Cucumber and Bell Pepper

Ingredients

• Chicken Breast200 g
• Quinoa1 cup (200 g)
• Cucumber1/2 cup (60 g)
• Oil2 teaspoon (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 half of the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side. Remove and set aside.

4. 4

   Step 4

   Meanwhile, cut the cucumber and bell pepper into small pieces.

5. 5

   Step 5

   Mix the quinoa with the vegetables and season with the remaining oil, lemon juice, salt and pepper to taste.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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