Lunch Recipe

Mexican Chicken Quinoa Salad

A quick and easy way to make a delicious healthy meal!

INGRIDIENT

1 cup water

½ cup quinoa

1 package taco seasoning mix, divided

2 chicken breasts, cut into small cubes

1 teaspoon butter

1 avocado, peeled and chopped

½ red onion, chopped

2 stalks celery, chopped

1 cup chopped spinach

1 carrot, chopped

½ red bell pepper, chopped

½ yellow bell pepper, chopped

⅓ cucumber, chopped

2 jalapeno peppers, seeded and chopped

½ cup salsa

DIRECTION

Step: 1

Bring water, quinoa, and 1/2 of the

Step: 2

mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

Step: 3

Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.

Step: 4

Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.

Step: 5

Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

NUTRITION FACT

Per Serving: 300 calories; protein 17.6g; carbohydrates 32.5g; fat 11.3g; cholesterol 35mg; sodium 911.9mg.

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