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20 Minute Cairo Chicken Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 4 Time: 20 minutes
Ingredients
Fresh Ingredients
240g Cherry Tomatoes, halved
3 Roasted Red Peppers, thinly sliced
3 Chicken Breasts, sliced into fillets
Bag of Salad
Other Ingredients
2 Tablespoons Dukkah spices
3 Tablespoons Olive Oil
160g Quinoa, dry weight, or couscous if you prefer
Bunch Parsley, roughly chopped (optional)
1 Can Kidney Beans, drained
Method
In a bowl, mix the dukkah, a pinch of salt and black pepper and half the oil together. Add the chicken into the bowl and stir to evenly coat.
Heat a non-stick frying pan on medium heat and add the chicken fillets, cook for 3-4 mins each side or until golden and cooked through. Add the kidney beans for the last minute to heat through.
Cook the quinoa (or couscous) according to package instructions then drain and add to a large bowl. Stir through the tomatoes, roasted red peppers, half of the parsley and 1 tablespoon of oil. Season with a pinch of salt and black pepper.
Spoon the quinoa salad into Tupperware bowls, add the salad, kidney beans and top with the chicken. Sprinkle with the remaining parsley. Enjoy!
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Rosie ❤️
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