
A green lunch salad with chicken, quinoa, spinach, tomato, and pesto dressing.
180 gChicken breasts
90 gSpinach
120 gTomatoes
0.5 cupQuinoa
0.75 cupWater
Cook quinoa with water and salt for 15 minutes, then cool slightly.
Season chicken with black pepper and cook for 8 minutes, then slice.
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1 tbspLemon Juice
35 gPesto
To tasteSalt
To tasteBlack Pepper
Loosen pesto with lemon juice, then toss with quinoa, spinach, tomato, and chicken.