Garlic and Herb Chicken with Quinoa and Salad

Nutrition per serving

Calories552 kcal
Protein39.2 g
Carbs49.7 g
Fats22.4 g
Saturated Fat3.3 g
Monounsaturated Fat12.4 g
Polyunsaturated Fat4.3 g
Sugars4.7 g
Fiber11.3 g
Sodium73 mg

Ingredients

Chicken Breast
Quinoa
Romaine Lettuce
Tomatoes, Red, Ripe
Red Onion
Avocado
Olive Oil
Mixed Herbs
Granulated garlic
1. Pre-heat the oven to 200 C (392 F).

2. Coat the chicken in 1 tsp of olive oil, the mixed herbs and garlic. Wrap the chicken in foil and place in the oven for 35 minutes.

3. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring 2/3 cup of lightly salted water to boil. Add 1/3 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.

4. Meanwhile, make the salad by adding the lettuce, tomato and red onion into a bowl. Dice the avocado and add on top.

5. Slice the chicken and add on top of the salad.