This tasty and protein-tastic salad went down a storm with the Beetroot Bootcamp ladies when we cooked it for their post-workout lunch.
This makes one portion, but if you make double, it keeps really well for a couple of days super-tasty, super healthy packed lunches. It used to be that you’d have to seek out a health food store for obscure ingredients like Quinoa, but it is available in most supermarkets now, is tasty, and makes a change from a sandwich for lunch
1 x chicken breast fillet, chopped
1 tbsp cajun spices
1 tbsp olive oil
1 red onion chopped into small wedges
1 x red pepper, sliced
200 ml chicken stock
100g dried apricots, chopped
tin or pouch of cooked lentils
Handful of mixed green salad leaves eg watercress, rocket, spinach
Preheat the oven to 200 degrees
Toss the chicken, onion and pepper in the oil and spices. Use your hands!
Put the chicken and veg on a roasting tray and cook in the oven for 20-25 mins.
In the meantime, rinse the quinoa a couple of times by swooshing it in cold water and draining.
Cover the quinoa in the chicken stock and simmer for 15 mins or until all the liquid is absorbed.
Stir the apricots and lentils through the quinoa.
When the chicken and veg are cooked, add them to the quinoa too, or pile them on top of the quinoa on top of your salad.
***Make it veggie….use Quorn fillets instead of chicken, OR replace the chicken with cubed aubergine