"Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup of cooked quinoa
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, sliced
- 1/2 cup of red cabbage, shredded
- 1/2 cup of avocado, sliced
- 1/2 cup of red bell pepper, sliced
- 1/2 cup of cooked sweet corn
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of paprika
- 1/2 lemon
For the dressing:
- 2 tablespoons of Greek yogurt
- 1 tablespoon of honey
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Directions:
1. Preheat your oven to 375 degrees F (190 degrees C).
2. Rub the chicken breasts with olive oil, salt, pepper, and paprika.
3. Place the chicken in a baking dish and bake for 25-30 minutes, or until cooked through.
4. While the chicken is cooking, prepare your quinoa according to the package instructions.
5. In a large bowl, mix together the cooked quinoa, cherry tomatoes, cucumber, red cabbage, avocado, red bell pepper, and cooked sweet corn.
6. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
7. Add the chicken to the bowl with the quinoa and vegetables.
8. To make the dressing, whisk together the Greek yogurt, honey, lemon juice, salt, and pepper.
9. Drizzle the dressing over the chicken and quinoa bowl, and serve with a squeeze of fresh lemon juice.
Cooking time: Approximately 45 minutes
Nutrition Information: This recipe serves 2 and contains about 550 calories per serving. It is high in protein (about 40g per serving) and fiber (about 7g per serving). It also offers a good source of vitamins A and C from the vegetables. The quinoa provides a source of whole grains, while the chicken contributes lean protein. The Greek yogurt dressing adds a touch of creaminess without adding too much fat or calories."
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