a.k.a whatever's left over in the fridge + chicken! Salad is a great base for an easy dinner; it gives you flexibility to add any sort of carb you like (rice, quinoa, cous cous, roast potato, bread) and a protein of your choice (chicken, beef, lamb, turkey, tofu).
Serves approx. 6 people
Ingredients
Salad:- 200 grams lettuce of your choice (I used Cos lettuce)
- 200 grams cherry tomatoes
- ½ red onion
- 50 grams of reduced fat feta
- 1 medium head of cauliflower
- 3 boiled eggs
- ½ cup dry quinoa
- 1 cup of vegetable stock
- ½ lemon (juice)
- ¼ cup of parsley
- 3-4 chicken breast
- 1 tbsp. garlic infused olive oil
- 2 tbsp. balsamic vinegar
- ½ lemon (juice)
- 1 tsp. vegetable stock
Method
Chicken and Quinoa:- Place garlic infused olive oil in pan, cut chicken into desired sized pieces and add into pan.
- Once chicken is cooked add the balsamic vinegar, lemon juice and vegetable stock and allow to simmer (if chicken is looking a bit dry, add extra balsamic and lemon juice)
- Whilst chicken is continuing to cook, place your dry quinoa into another saucepan and add the vegetable stock, lemon juice and parsley.
- Cook the quinoa until soft and all liquid is absorbed.
- Boil 3 eggs on the stove, and roast cauliflower either in a pan or in the oven
- Tear lettuce, cut grape tomatoes in half, red onion into rings and feta into cubes and place on plate
- Add your chicken, quinoa, egg and cauliflower onto the plate and enjoy!
- Add a dash of extra lemon juice or balsamic vinegar as a dressing if you desire.