You have no time to prepare your lunches, but want to eat a healthy and balanced diet? There is nothing easier than preparing your favourite foods for days ahead. This quinoa with roasted vegetables and juicy chicken is a great option. This way, you'll always have a lunchbox full of good nutrition with you, and you won't turn to fast food or a baguette. Are you going to try it?
Shop ingredients
Nutrition (1 serving)
- 550 kcal
- 62 g carbohydrates
- 14 g fats
- 48 g protein
Per 4 portions
- 200 g red bell pepper
- 200 g carrots
- 100 g celery stalks
- 100 g onion
- 1 pinch avocado oil
- 240 g quinoa
- 600 g chicken meat
- 1 pinch salt
- 1 pinch pepper
- 1 pinch sweet paprika
- 1 pinch garlic granules
- 1 pinch chilli
Instructions
-
First, preheat the oven to 180 °C. Add your favourite vegetables to a baking tray – we used carrot, peppers, celery and onion. Spray with some oil and roast for 30 minutes, until tender.
-
Whilst the veggies are cooking, cook the quinoa in salted water.
-
Then prepare the chicken. Drizzle the meat with some lemon juice, oil and seasonings (salt, pepper, sweet paprika, garlic, chilli). Massage the seasoning into the meat so it's fully covered.
-
Heat a pan over high heat and fry the meat on all sides. Don't forget the sides. Lower the heat and leave it to cook through. You can put a lid on top or transfer it to the oven, so the meat doesn't dry up.
-
The last thing to do is the vinaigrette. Simply mix the honey, olive oil, lemon juice, salt, balsamic vinegar and mustard.
-
Mix the quinoa with the roasted vegetables and vinaigrette and divide between 4 boxes. Top it with sliced chicken breast, and you're done.
-
Enjoy!
