Paprika Chicken and Quinoa Salad
Nutrition per serving
Calories | 969 kcal |
Protein | 73.5 g |
Carbs | 102.6 g |
Fats | 30.1 g |
Saturated Fat | 4.5 g |
Monounsaturated Fat | 14.3 g |
Polyunsaturated Fat | 7.4 g |
Sugars | 9 g |
Fiber | 19.6 g |
Sodium | 133 mg |
Ingredients
Chicken Breast | |
Quinoa | |
Romaine Lettuce | |
Tomatoes, Red, Ripe | |
Red Onion | |
Avocado | |
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 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. Combine the quinoa with the salad and slice the chicken and add on top of the salad.