If you are anything like me, you need a good post long weekend detox salad to get back on track for the week ahead. Last week, it was my turn to bring in lunch for my team at work, and this Mean Green Salad was a hit + was so easy and full of flavor. I often times don't feel very full when eating salad, but the heartiness of the brussel spouts combined with the protein in the chicken kept me full and satisfied all afternoon. The recipe below makes 8 servings.
Ingredients:
-2 lbs of Trader Joe's thin sliced chicken breasts
-1.5 cups of uncooked quinoa
-1 large stalk or bag of brussel sprouts
-3 heads of broccoli
-2 heads of Boston leaf lettuce
-1 container of low fat crumbled feta cheese
-4 lemons, cut in half
-garlic, salt, pepper
Directions:
1. Place chicken seasoned with salt and pepper in crockpot and cook on high for 4 hours (add in about 1.5 cups of water/chicken broth for chicken to cook in). Shred once fully cooked.
2. Preheat oven to 400 degrees.
3. Cook quinoa (for directions, click here)
4. Cut broccoli into small pieces and cut brussel sprouts in half or in fourths (bite size pieces). Drizzle with olive oil and garlic evenly.
5. Once oven is preheated, place brussel sprouts on a foil lined baking sheet in oven for 35 minutes (or until tender and slightly charred)
6. Once brussel sprouts are cooked, put broccoli on foil lined baking sheet in oven for about 10-15 minutes or until desired tenderness.
7. Chop and wash lettuce.
8. Combine clean lettuce, cooked quinoa, shredded chicken, charred veggies, crumbled feta, and half a lemon in Bowl and enjoy!
*I also made a super quick homemade dressing (combine 1 cup olive oil, 1 cup apple cider vinegar, 2 tbs maple syrup, garlic, salt and pepper and shake).
LD
-1.5 cups of uncooked quinoa
-1 large stalk or bag of brussel sprouts
-3 heads of broccoli
-2 heads of Boston leaf lettuce
-1 container of low fat crumbled feta cheese
-4 lemons, cut in half
-garlic, salt, pepper
Directions:
1. Place chicken seasoned with salt and pepper in crockpot and cook on high for 4 hours (add in about 1.5 cups of water/chicken broth for chicken to cook in). Shred once fully cooked.
2. Preheat oven to 400 degrees.
3. Cook quinoa (for directions, click here)
4. Cut broccoli into small pieces and cut brussel sprouts in half or in fourths (bite size pieces). Drizzle with olive oil and garlic evenly.
5. Once oven is preheated, place brussel sprouts on a foil lined baking sheet in oven for 35 minutes (or until tender and slightly charred)
6. Once brussel sprouts are cooked, put broccoli on foil lined baking sheet in oven for about 10-15 minutes or until desired tenderness.
7. Chop and wash lettuce.
8. Combine clean lettuce, cooked quinoa, shredded chicken, charred veggies, crumbled feta, and half a lemon in Bowl and enjoy!
*I also made a super quick homemade dressing (combine 1 cup olive oil, 1 cup apple cider vinegar, 2 tbs maple syrup, garlic, salt and pepper and shake).
LD