This recipe is really more of an end of the week leftovers sort of recipe but of course can be made from scratch! Also, it can easily be made vegetarian by removing the chicken as there are loads of tasty ingredients like avocado, butternut squash and seeds to bulk it out.
Once a week, I roast lost of chicken breast using this recipe and then use the chicken breast and roasted veggies in different recipes over the week. If you are strained for time, you could fry chicken in a pan using olive oil spray or boil the chicken breast. The roasted butternut squash can also be substituted with boiled butternut squash, just cut it into cubes and boil until soft. Serves 2
2 Servings of quinoa, cooked as per instructions on the pack
1 Chicken breast from this recipe , shredded using forks or by hand
1 Cup of roasted butternut squash, also from this recipe
1/2 Cup of sunflower seeds
1/2 Cup spinach, torn
1 Lemon, cut in half
Well, it really couldn’t be simpler, literally chuck all the ingredients into a large bowl and mix all together!
I like to serve up with lemon on the side and smother it in lemon juice for dressing, a substitution for lemon juice is olive oil and vinegar drizzled over the top.