Chicken breast, lentils and spinach salad

Ingredients

• chicken breast: 1 fillet, about 150 g
• cooked lentils: 3/4 cup, about 150 g
• spinach: about 80 g
• olive oil: 1 tbsp, about 6 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

No common allergens

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.
• If you need to cut calories, reduce the oil to 5 g and add vegetables.

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