Paprika Chicken and Quinoa Salad
Nutrition per serving
| Calories | 593 kcal |
| Protein | 51.9 g |
| Carbs | 62 g |
| Fats | 14.7 g |
| Saturated Fat | 2.2 g |
| Monounsaturated Fat | 5.9 g |
| Polyunsaturated Fat | 4.3 g |
| Sugars | 4.2 g |
| Fiber | 9 g |
| Sodium | 90 mg |
Ingredients
| Chicken Breast | |
| Quinoa | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Olive Oil | |
| Paprika |
1. Pre-heat the oven to 200 C (390 F).
2. Coat the chicken in 1 tsp of olive oil and the paprika. 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 a cup of lightly salted water to boil. Add 1/2 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.
5. Combine the quinoa with the salad and slice the chicken and add on top of the salad.