Enjoy this salad warm or cold! Prepping ahead of time and allowing to sit in the fridge enhances the flavors, so this is a great meal to prep on the weekends and have ready to go.
4 oz chicken
1/2 c. quinoa
1 c. cucumber, diced
1/4 c. red bell pepper, diced
1/4 c. red onion, diced
1/2 c. chickpeas
1 tbsp. olive oil
1 tsp. dill seasoning
Lemon juice and parsley, to taste
Heat 1/2 tbsp. olive oil and minced garlic in a stovetop pan.
Slice chicken. Add to oil and garlic, saute.
Once cooked to 165 degrees F, remove from pan and set aside to cool.
Cook quinoa according to package instructions.
Wash and cut veggies; set aside.
Combine chicken, quinoa, and veggies into a bowl. Add olive oil, seasoning, lemon juice, and parsley and toss until evenly coated.