Chicken & Quinoa Power Salad Bowl

Ingredients

For the salad:

• chicken breast, as per plan
• 1 cup cooked quinoa
• 2 cups mixed salad leaves
• ½ cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red capsicum, sliced
• ½ small red onion, finely sliced
• ½ cup grated carrot
• 2 tbsp fresh parsley or coriander
• 1 tbsp pumpkin seeds

For the dressing:

• 2 tbsp Greek yoghurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp olive oil
  
• Salt and pepper to taste
• 1–2 tsp water to thin, if needed

  Method

  1. Cook the chicken: Season the chicken breast with salt, pepper and a little paprika. Cook in a non-stick pan over medium heat for approximately 5–7 minutes per side, or until cooked through. Rest for a few minutes, then slice.
  2. Prepare the quinoa: Cook according to packet instructions, then allow it to cool slightly.
  3. Make the dressing: Combine the Greek yoghurt, lemon juice, Dijon mustard, olive oil and garlic. Add a little water if you prefer a thinner dressing.
  4. Build your bowl: Divide the salad leaves between two bowls. Add quinoa, cucumber, tomatoes, capsicum, onion and carrot.
  5. Top with sliced chicken, fresh herbs and pumpkin seeds.
  6. Drizzle with the yoghurt dressing and serve.