LUNCH
Lemon herb chicken and quinoa salad
A simple recipe for your everyday rotation.
20 min preparation & cooking3 servings~24g protein per serving
Ingredients
- 2 cups cooked chicken breast, diced
- 1 cup cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
Method
- Whisk the olive oil, lemon juice, salt and pepper.
- Toss the chicken, quinoa, cucumber, tomatoes and parsley with the dressing.
- Top with feta. Keeps 3 days in the fridge.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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