Strawberry Quinoa Salad with Chicken
Serves 40 mins prep0 mins cook
This strawberry quinoa salad with lemon dressing, basil, feta, and oven-baked chicken is anything but boring! A perfect fresh and flavorful gluten-free meal prep!
0 servings
What you need
Instructions
1 Cook Quinoa: Rinse quinoa and cook according to package instructions. Let cool completely. 2 Bake Chicken: Preheat oven to 400°F. Slice chicken breasts in half to create cutlets. Place on a baking sheet and drizzle with olive oil and honey. Season with garlic powder, salt, and pepper. Bake for 18–20 minutes, flipping halfway, until golden and cooked through. Let cool, then slice. 3 Assemble Salad: In a large bowl, combine cooled quinoa, cucumber, strawberries, shallots, basil, and feta. Pour over the lemon dressing and toss to coat. 4 Top & Store: Divide into 4 containers and top each with sliced chicken. 5 Storage: Keeps well in the fridge for up to 3 days.View original recipe