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Quinoa and Baked Chicken Salad - Body

Simple Quinoa and Baked Chicken Salad Bowl (Blood Sugar-Friendly)

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  • Author: Somi Igbene PhD ANutr
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 1
  • Category: Salad
  • Cuisine: N/A

Description

A flavourful salad bowl that’s perfect for days when you want to do minimal cooking!


Ingredients

Scale
  • 40g quinoa, raw
  • 1 teaspoon olive oil
  • 100g chestnut mushrooms
  • 80g edamame, steamed
  • 100g cherry tomatoes, halved
  • 30g baby leaf salad
  • 130g skinless chicken breast
  • Pinch of salt and black pepper to taste

Instructions

  1. Beat chicken breast lightly with a mallet to flatten, then season with a pinch of salt and black pepper. Place on a lined baking tray and cook in the oven at 200˚C (400˚F) for 25 minutes or until the juices run clear. Allow to cool then slice.
  2. In the meantime, cook the quinoa according to the packet instructions replacing water with sodium-free vegetable broth.
  3. At the same time heat the olive oil in a pan over high heat. Add the mushrooms and fry until browned. Season with a pinch of salt and black pepper, then set aside.
  4. To assemble the bowl, place quinoa, sliced chicken breast and mushrooms in the bowl. Add steamed edamame, cherry tomatoes and baby leaf salad. Add any dressing of your choice, I love tahini!

Notes

Replace chicken breast with tofu or tempeh to make it vegan.


Nutrition

  • Serving Size: Per serving
  • Calories: 455
  • Sugar: 10g
  • Sodium: 106mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 49g