Sweet Potato, Quinoa and Chicken Salad

Ingredients

• Sweet Potato1/2 medium (90 g)
• Quinoa1/2 cup (100 g)
• Onion1/4 count (38 g)
• Dried Blueberries1 tablespoon (10 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Chicken Breast150 g
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Peel and dice the sweet potato. Next, place in a pot filled with boiling water and boil for 8-10 minutes. Drain.

3. 3

   Step 3

   Separately, place a pan over high heat. While heating, season the chicken with salt and pepper.

4. 4

   Step 4

   Once heated, add a little of the oil, spread and add the chicken. Cook for 4 minutes per side over medium heat.

5. 5

   Step 5

   Dress the salad with lemon juice, the remaining oil and salt to taste.

6. 6

   Step 6

   Serve with the chicken and enjoy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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