Ingredients:
1 lb Chicken
1 1⁄2 C Quinoa
1 Bag Arugula, Spinach, OR Mixed Greens
1 Pint Cherry Tomatoes, halved
1 Cucumber, diced
1 tablespoon Olive Oil
1⁄2 C Red Wine Vinegar
1 C Crunchy Chickpeas, Saffron Road
1 Lemon
2 Avocados, diced
Instructions:
1. Cook the Quinoa: Rinse the quinoa under cold water. Cook the quinoa according to the
package instructions (usually 2 cups of water or broth for every 1 cup of quinoa). Once cooked,
set aside to cool.
2. Prepare the Chicken: Season the chicken with salt and pepper (and any other seasonings
you prefer). Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken
for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the
chicken rest for a few minutes, then slice or dice it into bite-sized pieces.
3. Prepare the Vegetables: Halve the cherry tomatoes. Dice the cucumber. Slice the avocados
and set them aside (you’ll add them to the salad just before serving to keep them fresh).
4. Make the Dressing: In a small bowl, whisk together the red wine vinegar, juice of the lemon,
1 tablespoon of olive oil, salt, and pepper to taste.
5. Assemble the Salad: In a large bowl, combine the cooled quinoa, arugula/spinach/greens,
halved cherry tomatoes, diced cucumber, and crunchy chickpeas. Add the sliced or diced
chicken on top.
6. Prepare for Meal Prep: Divide the salad mixture into individual meal prep containers, keeping the avocado separate (to prevent it from browning). When ready to serve, top the salad with fresh diced avocado and drizzle the dressing over each container.
7. Storage: Store the containers in the refrigerator for up to 4 days. For best freshness, add the avocado and dressing just before eating.
Serves: 4
Protein: 39g
Calories: 484