Garlic and Herb Chicken with Quinoa and Salad
Nutrition per serving
| Calories | 968 kcal |
| Protein | 73.5 g |
| Carbs | 102.5 g |
| Fats | 29.8 g |
| Saturated Fat | 4.4 g |
| Monounsaturated Fat | 14.3 g |
| Polyunsaturated Fat | 7.3 g |
| Sugars | 9.1 g |
| Fiber | 18.9 g |
| Sodium | 131 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 1 1/2 cups of lightly salted water to boil. Add 3/4 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.