High Protein Herby Quinoa and Chicken Salad (meal Prep)✨ I M

• 总时间: 46 minutes

配料

1 1/2 - 2 lbs chicken cutlets

2 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

2 tbsp avocado oil

3/4 cup quinoa

1 1/2 cups chicken bone broth, divided

1 (15 oz) can chickpeas, drained and rinsed

1 english cucumber, quartered and thinly sliced

1 cup pepperoncinis, roughly chopped

1 cup parsley, rough chopped

1/2 cup mint, rough chopped

1/4 cup red onion

1/2 cup roasted and salted pistachios, roughly chopped

1/3 cup pumpkin seeds, roasted and salted

1/2 cup olive oil, divided

1/2 cup (6 tbsp) fresh lemon juice, divided

salt and pepper to season

步骤

Make the chicken:

Preheat the oven to 400.

Add the chicken cutlets to a parchment-lined baking sheet and season with italian seasoning and salt and pepper. Drizzle with avocado oil.

Bake in the oven for 8 minutes, flip, and bake for another 8 minutes.

Remove from the oven and let sit for another 5 minutes before slicing into bite sized pieces.

Make the quinoa:

Add the quinoa, bone broth, and a pinch of salt to a saucepan over high heat.

Bring to a boil then reduce to a simmer, cover, and cook for 20 minutes until the moisture has absorbed.

Remove from heat but keep covered for 5 minutes before fluffing with a fork. Add 2 tbsp lemon juice and 2 tbsp olive oil, stirring gently to combine. Set aside.

Assemble the salad:

Dividing the ingredients between 4 jars or storage containers, layer in this order: chickpeas, red onion, 1 tbsp olive oil, 1 tbsp lemon juice, salt and pepper to season, cucumber, quinoa, pepperoncinis, chicken, herbs, pistachios, and pumpkin seeds.

Seal and store in the fridge until ready to eat! Best if eaten within 4 days.

Enjoy!

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