Chicken, Beet, and Grain Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 (8.5-oz) pouches microwavable quinoa and brown rice
- 1 (8-oz) pkg cooked cubed red beets
- 1 (5-oz) pkg baby arugula
- 1 cup crumbled feta cheese
- ½ cup refrigerated organic lemon-garlic dressing
Instructions
- Preheat oven to 350°F. Sprinkle chicken with salt and pepper on a greased pan. Bake 25 to 30 minutes or until done. Cool chicken slightly, and thinly slice.
- Meanwhile, heat quinoa and brown rice according to package directions; transfer to a bowl. Add beets, arugula, cheese, and chicken; drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
474
|
474
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 32 | 32 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 714 | 714 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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