Serves
4
INGREDIENTS
- 1 oz cooked chicken thighs or breasts
- 2 cups cooked quinoa
- 2 cups baby spinach thinly sliced
- 16 Kalamata olives pitted
- 2 cups grape tomatoes cut in halves
- 1/4 cup diced red onion
- 2 oz feta crumbled
- 1/4 large english cucumber
- store bought Tzatziki
METHOD
- Roast chicken either the day of or up to 2 days before.
- The day of cook or up to 5 days before cook the quinoa.
- The day of assemble the ingredients for the bowls.
- Each bowl will contain: ½ cup of quinoa, ¼ of the cooked chicken, ¼ of the spinach, ¼ of the tomatoes, ¼ of the red onion, ¼ of the cucumber, and ¼ of the feta.
- Drizzle with ¼ cup of the dressing and serve.
