| 9 | 50 | 506 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 20 min | 2 |
| 2 chicken breast | Chicken breast, roasted (or more as desired) |
| 1/2 cup | Quinoa, cooked |
| 1 medium pepper(s) | Yellow bell pepper |
| 1/2 cucumber(s) | Cucumber |
| 2 cup shredded | Red leaf lettuce (or more as desired. Can also substitute any green) |
| 1/2 cup grated | Carrots |
| 1/2 medium | Red onion (diced) |
| 1 tbsp | Parsley, fresh (finely chopped) |
| 3 tbsp | Balsamic Vinaigrette |
Roast or grill chicken breast, seasoning with salt, pepper or desired herbs before cooking. Cool
While chicken is roasting, cook quinoa according to directions. Cool. Both chicken and quinoa can be prepped a day ahead and cooled, stored in refridgerator.
While both chicken and quinoa are cooking, chop and prepare veggies. Place all veggies in a bowl.
Place cooled chicken and quinoa in the bowl with veggies. Toss with vinaigrette and serve. Alternatively, pack chicken quinoa salad for lunch and vinagraitte separately.
| Grain | 0.7 |
| Meat | 2.4 |
| Vegetables | 3.7 |
