Chicken breast: 100g (3.5 oz), Quinoa (dry): 40g (1/4 cup), Spinach: 40g (1.25 cups, fresh), Cucumber: 50g (1/3 medium, diced), Bell pepper (red): 50g (1/3 medium, diced), Cherry tomatoes: 50g (1/4 cup, halved), Avocado: 30g (1/4 small), Feta cheese: 20g (4 tsp, crumbled), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Honey: 5g (1 tsp), Garlic: 3g (1 clove, minced), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Rinse 40g quinoa and cook in 80ml water with a pinch of salt for 15 minutes until tender and water is absorbed. Fluff with a fork and let cool. 2. Season 100g chicken breast with salt and pepper. Grill or pan-cook for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice. 3. In a small bowl, whisk together 10ml olive oil, 10ml lemon juice, 5g Dijon mustard, 5g honey, 3g minced garlic, 1g salt, and 1g black pepper to make the dressing. 4. In a large bowl, combine 40g spinach, cooked quinoa, 50g diced cucumber, 50g diced bell pepper, and 50g halved cherry tomatoes. 5. Add the sliced chicken and 30g diced avocado. 6. Drizzle with the dressing and toss gently to combine. 7. Sprinkle with 20g crumbled feta cheese before serving.
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