Super-Foodie Salad
Serves 6-8
#gymmyfoods Check out the recipe page below!
Ingredients
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1 cup Organic Kale
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8-10 grape tomatoes
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1 mini cucumber
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1 hard-boiled egg
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1/8 medium red onion
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3.5 oz. chicken breast
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1 tbsp olive oil
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1 tbsp thyme
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t tbsp rosemary
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2 tbsp garlic powder
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1 tsp ground pepper
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Sprinkle of red pepper flakes
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Sprinkle of salt
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Sprinkle of shredded parmesan
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1/4 cup mixed red + white quinoa
Optional: 1/4 avocado
Recipe
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Follow directions on quinoa packaging. Every package is different, so pay attention!
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Preheat oven to 435 degrees Fahrenheit.
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Place chicken breast on pan.
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In a seperate bowl, mix thyme, rosemary, garlic powder, ground pepper, red pepper flakes, and salt.
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Mix in olive oil until it has became a paste. Spread paste over top and bottom of chicken breast.
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Let cook in oven for 24-26 minutes. (May need to wait longer if chicken is still cooking)
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While quinoa and chicken breasts are cooking, start working on the salad.
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Using a cutting board (vegetable only), chop cucumbers, onions, and tomatoes (hot dog style).
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On a separate cutting board, chop up hard-boiled egg (I'm weird about this LOL).
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In a large bowl, add kale and spring mix.
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Add your chopped veggies + egg.
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Once quinoa is done cooking, add 1/4 cup to the bowl.
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After chicken has finished cooking, slice half of the chicken breast into bite-sized cuts. Add to bowl.
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Pour 0.5 oz (or more or less - whatever your heart desires) of balsamic vinegar onto salad.
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Top with a sprinkle of shredded parmesan cheese!
HELPFUL: This salad is the best when everything is COLD! I like to cook everything hours before, then add to fridge until I am ready to eat. Trust me - it's better this way.
Nutrition Information
Serving Size: Entire salad
613 calories
22g fat
53g carbohydrates
51g protein
*Replacing or changing any ingredient will result in a change of calorie and macronutrient content.
Recipe created by: Sadie Meyer, MS, CPT
