High Protein Quinoa and Chicken Salad
High protein, meal prep for a busy work week. This salad is packed with healthy fats, fiber and protein.
Cook Time
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
2 lb boneless, skinless chicken breast
1 tbsp Italian seasoning
4 tbsp avocado oil, divided
3/4 cup quinoa
1 1/2 cups chicken bone broth
1-15 oz can chickpeas, drained and rinsed
1 English cucumber, quartered and sliced
1 cup peperoncinis, chopped
1/4 cup marinated red onion
1 orange bell pepper, chopped
1/3 cup pepitas (roasted and salted pumpkin seeds)
3 cups lettuce, chopped
juice of 1/2 lemon
Recipe
- Preheat your oven to 425. Season your boneless chicken breast and drizzle with avocado oil. Bake for 15-20 minutes, until it’s cooked through and set aside.
- While that’s baking, begin prepping the rest of your ingredients.
- To make your quinoa, add the quinoa and bone broth to a small pan on the stove.
- Bring it to a boil, reduce to simmer, cover and let it cook for 15-20 minutes.
- Once the broth is absorbed, remove it from the heat and then fluff it with a fork.
- Add in juice of 1/2 of a small lemon, 2 tbsp avocado oil and salt and pepper to taste.
- Grab your chicken since it’s had time to rest, chop it up into cubes.
- To assemble your quinoa and chicken salad jars, layer in this order for each jar:
- chickpeas, marinated red onions, cucumbers, orange bell pepper, quinoa, peperoncinis, chicken, pepitas and lettuce.
- Put a lid on it and store it in the fridge for up to a week.
I love having these prepped for my busy work weeks. I want to stay fueled with healthy fats, fiber and protein.
