Chicken Quinoa salad
Lunch, Recipes

Chicken Quinoa salad

Chicken Quinoa Salad

Ingredients

1 chicken breast
1tbsp coconut oil
2 tsp of paprika
1 cup quinoa (rinsed in water)
½ gluten free stock cube
handful of rocket
handful of baby tomatoes
Diced cucumber

For the dressing
½ tbsp. of lemon juice
½ tbsp of Olive Oil
2 tsp Apple cider vinegar

Method

Quinoa is cooked using the same method as rice. In a pan add 1 cup of Quinoa to 2 cups of water and bring gently to the boil adding ½ a gluten free stock cube (I like to make more and put it in Tupperware or freeze it). Gently simmer the Quinoa ensuring you continuously stir it for 25 minutes until it is the same texture as rice light and fluffy. Dice your chicken breast and place into a bag, pour 1 tbsp of coconut oil and paprika into the bag, twist the top and shake ensuring the pieces of chicken are well coated. Place in the oven at 180C for 10-12 minutes making sure the juices run clear once cooked. Once your Quinoa and chicken are cooked. Chop up your veg and add the Quinoa and chicken toss together in olive oil, apple cider vinegar and lemon juice.

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