Lunch
Chicken and quinoa salad
Chicken, quinoa, cucumber and cherry tomatoes
- Ready in 30 min
- 466 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 466
- Protein
- 52 g
- Carbs
- 39 g
- Fat
- 13 g
Ingredients
- 170 g chicken breast
- 60 g quinoa
- 120 g cucumber
- 120 g cherry tomatoes
- 7 ml olive oil
Method
- Rinse the quinoa in a sieve, put it in a saucepan with twice its volume of water and a pinch of salt, and bring to the boil. Cover and simmer for 12–15 minutes until the water is absorbed, then leave covered off the heat for 5 minutes.
- Meanwhile, rub the chicken breast with a third of the olive oil, salt and black pepper. Cook it in a frying pan over a medium heat for 6–8 minutes on each side until cooked through, with no pink in the middle and the juices running clear.
- Rest the chicken for 3 minutes, then slice it.
- Dice the cucumber and halve the cherry tomatoes.
- Fluff the quinoa with a fork and toss with the cucumber, tomatoes, the rest of the olive oil, salt and black pepper.
- Divide between bowls, top with the chicken and serve warm.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens