Quinoa bowl with chicken breast and vegetables
Lunch
560 kcal
Prep time: 20 min Protein 42 · Fat 17 · Carbs 58
Ingredients
- cooked quinoa: 3/4 cup, about 150 g
- chicken breast: 1 fillet, about 140 g
- vegetables: 1 large plate, about 200 g
- olive oil: 1 tbsp, about 8 g
Instructions
- Measure out the cooked grain or legumes and the protein.
- Chop the vegetables and herbs.
- Assemble in a bowl, add the dressing and toss before serving.
Nutrition
560 kcal
Protein 42 g
Fat 17 g
Carbs 58 g
No common allergens
Swaps
- The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
- If you're cutting carbs, replace half the grain with vegetables 150-200 g.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.
- If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
- Olive oil can be swapped for avocado 50-60 g or nuts 15 g.