Apple Quinoa Salad with Roasted Chicken
Servings: 2 servings
Calories: 470kcal
Ingredients
- 1/2 tsp Sesame Oil
- 1 tsp Smoked Paprika
- Sea Salt & Black Pepper (to taste)
- 6 ozs Chicken Breast
- 1/2 cup Quinoa
- 3 tbsps Tahini
- 2 tbsps Water
- 1 tsp Honey
- 2 cups Arugula
- 1 Green Apple (sliced)
- 2 tbsps Mint Leaves (optional)
Instructions
- Preheat the oven to 425ºF (215ºC) and line a baking tray with parchment paper.
- Add sesame oil, paprika, salt, and pepper to the chicken. Bake in the oven for 22 to 25 minutes, or until the chicken is cooked through.
- Meanwhile, cook the quinoa according to the package directions. Once cooked, fluff with a fork and let it cool.
- Make the dressing by whisking the tahini, water, and honey together. Season with salt and pepper.
- Thinly slice the cooked chicken. Divde the quinoa, arugula, apple, and chicken evenly between plates. Top with the dressing and mint, if using. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to two days.Serving Size
One serving is equal to approximately three cups.More Flavor
Add red onion.Make it Vegan
Omit the chicken or use chickpeas, tofu, or tempeh instead.No Arugula
Use mixed greens instead.
Nutrition
Calories: 470kcal | Carbohydrates: 48g | Protein: 30g | Fat: 18g | Cholesterol: 62mg | Sodium: 74mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1239IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 5mg
