Lemon Chicken, Quinoa and Feta Salad
- 400 g Chicken Breast
- 7 cup Cooked Quinoa
- 20 whole Cherry Tomatoes
- 2 cup Rocket
- 1 medium Cucumber
- 1 medium Capsicum
- ½ cup Spring Onions
- 2 tbsp Fresh Parsley
- 2 tbsp Balsamic Vinegar
- 1 whole Lemon
- 1⅓ cup Feta Cheese
Cook the quinoa as per packet instructions.
Roughly chop the chicken breast.
Spray a frying pan with olive oil and place over a medium heat.
Place the chicken in the pan. After 5 minutes, squeeze the juice of half a lemon over chicken and continue to cook for a futher 5 minutes or until cooked through.
Halve the cherry tomatoes and finely dice the cucumber, capsicum, spring onion and parsley.
In a large bowl, combine the quinoa, salad vegetables and parsley. Add the lemon chicken and mix again.
Sprinkle feta over the top and dress with balsamic vinegar, then enjoy.
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