Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Quinoa Salad with Baked Chicken Breasts
A complete and balanced meal featuring protein-rich quinoa tossed with fresh cucumbers, tomatoes, and parsley. Served with slices of herb-marinated baked chicken breast, it provides a clean and sustaining fuel source. The light lemon-tahini dressing ties the whole dish together for a refreshing and healthy Mediterranean experience.
A complete and balanced meal featuring protein-rich quinoa tossed with fresh cucumbers, tomatoes, and parsley. Served with slices of herb-marinated baked chicken breast, it provides a clean and sustaining fuel source. The light lemon-tahini dressing ties the whole dish together for a refreshing and healthy Mediterranean experience.
Ingredients
- 2 oz Skinless Chicken Breasts
- 2 cup Broccoli Florets
- 1/4 cup Quinoa
- 1/4 cup Cooked
- 1 medium Cherry Tomatoes, diced
- 1/2 medium Cucumber, diced
- 1/2 medium onion Red Onion, diced
- 1 tbsp Olive Oil
- 1 medium Lemon, juiced
Instructions
- Preheat oven to 350°F and season chicken breasts with salt and pepper.
- Bake for 25-30 minutes until cooked through.
- Toss broccoli florets with olive oil and roast them in the oven for 20-25 minutes.
- Mix cooked quinoa, diced cherry tomatoes, diced cucumber, diced red onion, olive oil and lemon juice in a bowl.
- Serve with chicken and broccoli.
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