INGREDIENTS
(2 Servings)

240 g of chicken breast

1/2 cup of quinoa

1 tomato

1 cup of diced cucumber

1 avocado

1 tbsp of extra virgin olive oil

 

DIRECTIONS

  1. Preheat the oven to 350F/175C.
  2. In the oven place the chicken breast in a dish with olive oil and cover for about 30 minutes.
  3. Measure out 1/4 cup of quinoa and add to a pot with 1/2 cup of water. Turn the heat on to high until it’s boiling then lower until all the water has been absorbed and the quinoa is fluffy.
  4. While the chicken and quinoa are cooking chop up the cucumber, tomatoes, and avocado into small cubes. Combine all the vegetables in a large bowl.
  5. Once the chicken is cooked, let it cool and then chop it into small pieces. Add the chicken and quinoa to the vegetables.
  6. Mix and add olive oil, salt, and pepper to finish.