Healthy lunch meal prep made easy with this high-protein chicken quinoa salad. It's fresh, tasty, and will keep you satiated throughout the day. What's not to love?
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Serves
4
For The Base:
Quinoa
Water
For The Chicken:
Boneless Skinless Chicken Thigh
Garlic Clove
Dijon Mustard
Lemon
For The Side:
Drained Roasted Red Pepper
White Onion
Fresh Mint
Balsamic Vinegar
Olive Oil
For The Dressing:
Dijon Mustard
Wholegrain Mustard
English Mustard
Apple Cider Vinegar
Honey
Olive Oil
Flaky Sea Salt
Black Pepper
Serves
4
For The Base:
Quinoa
Water
For The Chicken:
Boneless Skinless Chicken Thigh
Garlic Clove
Dijon Mustard
Lemon
For The Side:
Drained Roasted Red Pepper
White Onion
Fresh Mint
Balsamic Vinegar
Olive Oil
For The Dressing:
Dijon Mustard
Wholegrain Mustard
English Mustard
Apple Cider Vinegar
Honey
Olive Oil
Flaky Sea Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice the roasted peppers. Peel and finely slice the onion, then rinse it under cold water in a sieve until crisp. Pick the mint leaves. Toss the sliced onion, peppers, and mint together in a bowl with the balsamic vinegar and olive oil. Season well with salt and black pepper.
Step 2.
Rinse the quinoa under cold water until it runs clear. Tip into a saucepan with water and a good pinch of salt. Bring to a boil, cover, reduce the heat to low and cook for 15–20 mins, or until all the water is absorbed. Remove from the heat and let it steam with the lid on for 5 mins. Fluff with a fork.
Step 3.
Make the mustard dressing. Whisk the three mustards, apple cider vinegar, and honey in a small bowl. Gradually whisk in the olive oil until emulsified. Season with salt and pepper.
Step 4.
Place the chicken thighs in a bowl. Finely grate over the garlic, add the Dijon mustard and lemon juice, and season with salt and loads of black pepper. Mix well to coat. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the chicken for 10–15 mins, turning occasionally, until golden brown and cooked through. Rest for 5 mins, then slice.
Step 5.
Divide the quinoa between your containers. Top with sliced chicken and spoon over the pepper and mint salad. Serve with a pot of mustard dressing on the side.
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