| 9 | 15 | 234 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 3 |
| 1 cup | Quinoa, cooked (warm or cold - cook as per package directions) |
| 1 cup | Lettuce, spring mix (mesclun) |
| 3 leaf | Basil, fresh (roughly chopped) |
| 5 leaf | Mint, fresh (roughly chopped) |
| 3 tbsp | Parsley, fresh (roughly chopped) |
| 1/2 medium pepper(s) | Red bell pepper (sliced in long strips) |
| 3 tsp | Extra virgin olive oil |
| 1 tbsp | Balsamic vinegar |
| 1 chicken breast (196 g) | Chicken breast, boneless, skinless, grilled |
1. Place quinoa in the bottom of the plate, add mixed greens, and sprinkle herbs on top.
2. Arrange the pepper slices along the sides and crumble the goat cheese in the middle.
3. Combine the olive oil and balsamic vinegar in a small bowl and drizzle evenly on the salad.
4. Serve with grilled chicken. - lightly season chicken with sea salt and pepper, then grill in the oven at 400F for 20-26 minutes until internal temperature reaches 165F or buy pre-cooked chicken breast strips.
Nutritional Highlights:
Quinoa
is a complete protein and high in fiber which helps to promote healthy digestion!
Chicken
is a lean protein that aids in muscle growth and repair!
| Grain | 0.9 |
| Meat | 0.9 |
| Vegetables | 0.6 |
