Chicken and spinach salad

Ingredients for 4 servings:

• 200g quinoa
• 50 g peas, frozen
• ½ bunch mint
• 1 bunch of parsley
• 100 g spinach, young
• Coconut oil or other fat
• 400 g chicken fillet(s)
• chili flakes
• salt and pepper
• 20 g sunflower seeds
• 40 g olives, green
• 1 lemon(s)
• Honey
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

balanced

Rinse the quinoa thoroughly and cook until tender (in double the amount of water). Meanwhile, blanch the peas for 4 minutes. Chop the mint and parsley. Wash the spinach. Fry the chicken fillet in coconut oil and season with chili, salt, and pepper. Roast the sunflower seeds in a dry pan. Thoroughly combine the quinoa, mint, peas, parsley, spinach, and olives. Add a little lemon zest and stir in the meat. For the dressing, combine the lemon juice with olive oil and season with honey. Drizzle over the salad. Extremely delicious and very balanced. 70g protein per person, 45g carbohydrates, and 30g fat.