Ingredients
- 4 oz / 113 g grilled chicken breast
- 300 g (3/4 packet) cooked quinoa
- 200 g canned beetroot, no salt or sugar added
- 60 g fat-free crumbled feta (if you are lactose sensitive skip this)
- 25 g baby spinach leaves
- Salt and pepper to taste
- Optional: Squeeze of lemon
Instructions
In a medium size container, empty 3/4 of the contents of your quinoa. Break up the quinoa so there are no clumps. You can use all the quinoa if you like but I like to save some for other meals! Add beetroot, feta, spinach and salt and pepper. Thoroughly mix.
Top with chicken and serve cold! Add lemon juice to bump up the flavor.
Macro breakdown:
For the salad
8 g Protein, 19 g Carbs, 1 g Fat
29% Protein, 68% Carbs, 4% Fat
For the chicken
33 g Protein, 0 Carbs, 4 g Fat
80% Protein, 0% Carbs, 20% Fat
