Delicious, Yet Quick and Healthy – Chicken, Quinoa, and Tomato Salad

It’s always tough eating a healthy lunch while at work. If you don’t make food in the morning before you leave, you’ll probably end up eating some quick, which isn’t always healthy. Now, since my sleeping habits prohibit me from having much time in the morning I have to make my food ahead of time. I’m also not one to cook every day so I (try to) meal prep every Sunday for the week, otherwise I’ll end up eating about three sandwiches from Port-of-Subs and two pre-made salads from the grocery store, which don’t always taste so great and probably aren’t the healthiest salads. This meal is healthy and can be made a week ahead of time and it still tastes good.

I usually make enough food to last me six lunches. I cook about a cup and a half of quinoa to three cups of water. Bring to a boil then steam on low for about fifteen minutes or until all of the water is gone. I dish even amounts into six separate Tupperware containers. I used to do this each day in the morning, but I’ve found that it’s a lot easier to just divvy it up right after its done cooking. Next is the chicken. I like to buy the pre-cut thin sliced breast pieces. I cook three large pieces for six days. I like to put either Montreal chicken or Cajun seasoning on both sides and sear it. I cut all the chicken into bite sized pieces and also divvy them up.

Pan sear chicken with olive oil

After these steps, the rest is super quick and easy. In the morning, I cut up tomatoes and add them in. I also add in Italian dressing and eat this meal cold. Sometimes I am on a job site and a microwave isn’t always available so this is a great meal when that is the case. I hope you enjoy this lunch as much as I do!

Let me know if you have any other dressings that you like to use!

Author: Lindsey Owens

Civil Engineer | MBA Student | Young Professional

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