Recipe: Chicken Quinoa Salad

Recipe you're gonna want to try ASAP: Chicken quinoa salad for one

Hello, high protein and easy prep! You can use your own dressing or none at all if you like. I'm a huge fan of lemon🍋, so this definitely hits the spots for me. Double the recipe if you're hungry 😋

Servings: 1

Macros per serving: 573 cal/ 40 P/ 31 F/ 38 C (this includes the vinaigrette below)

Ingredients:

½ cup quinoa, cooked

One 4 oz chicken breast

5 kalamata olives, cut in half

75 grams cucumber, sliced

75 grams cherry tomatoes, cut in half

¼ cup feta cheese, crumbled

¼ cup chickpeas, drained and rinsed

Lemon vinaigrette:

4 servings

Macros per serving: 126 cal/ 0 P/ 14 F/ 1 C

¼ cup olive oil

1/2 lemon, juiced

1 tsp Dijon mustard

½ tsp honey

1 tbsp red wine vinegar

1 tsp onion powder

1 clove of garlic, minced

1 tsp oregano

1 tsp salt

1 tsp pepper

Instructions:

-Preheat oven to 375F or cook in air fryer following your model's instructions

-Cook quinoa according to package instructions and set aside

-Season chicken breast with salt and pepper as desired

-Bake chicken until internal temperature reaches 165F

-While the chicken is cooking, prepare vinaigrette by combining all ingredients in a container and whisking well to combine

-Assemble the salad: place cooked quinoa in a bowl and top with olives, cucumber, tomatoes, feta cheese, and chickpeas

-Slice cooked and slightly cooled chicken breast and place on top of salad

-Drizzle on dressing and enjoy!

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