Now the weathers got a bit warmer and I’m fully back on to my healthy eating regime salads are back on the menu. Back on Monday when I was deciding what I wanted to make for lunches this week I really fancied something fresh and light but still very filling. After looking through some of my old recipes for a bit of inspiration I decided on the quinoa, chicken and chickpea combination with some spices and vegetables thrown in for more flavour. I love making salads like this, I tend to make a large batch and keep the leftovers in the fridge so I’ve got enough for the week. Out of this batch I’ve got 4 portions, each one comes in at 325 calories.
Ingredients – Serves 42 Chicken Breasts (about 280g) Cooked, I poach mine as it saves on calories120g Quinoa, cooked according to packet instructions and cooled1 Red Pepper, finely chopped8 Spring Onions, finely chopped2 Large Tomatoes, finely chopped400g Tin of Chickpeas, drained and rinsed1 Teaspoon of Cumin1 Teaspoon of Chili Flakes1 Tablespoon of Olive OilJuice of Half a LemonSalt and Pepper, to season
Method – Take 5 Minutes (Plus Prep)Shred the chicken breasts into small pieces, add to a large bowl with the cooled quinoa, chopped vegetables and chickpeas. Add the cumin, chili flakes, olive oil and lemon juice, taste and season with salt and pepper. Leave to settle in the fridge for about an hour. Serve as a side dish to grilled meats or as a super healthy lunch.