Eat Clean: Roasted Chicken + Strawberry Salsa Bowls

Roasted Chicken + Strawberry Salsa Bowls

A fresh #FoodPrep idea! This Strawberry Salsa is soooo good!Makes 2 servings/bowls

Ingredients:

• 2 boneless skinless chicken breasts
  
• 1 tsp garlic powder
  
• 1 Tbsp avocado oil, or olive oil
  
• 1 cup cooked quinoa
  

Salsa Ingredients:

• 1 cup diced strawberries
  
• 1 cup diced crisp cucumber
  
• 1/2 small red onion, diced very small
  
• one small bunch of fresh mint, chopped
  
• 1 Tbsp high quality balsamic vinegar
  
• 1 Tbsp extra virgin olive oil
  
• sea salt and pepper to taste

Instructions:

Preheat oven to 375 degrees f.

Place the chicken breasts in a shallow baking dish dish, and sprinkle with sea salt, pepper, garlic powder and 1 Tbsp oil.

Roast in the preheated oven for about 20-25 minutes, or until cooked through and tender.

Once cooked , remove from the oven cover with foil and let it cool, then dice.

For the salsa, gently combine all the salsa ingredients and season with salt and pepper to taste.

To assemble the bowls, divide the cooked quinoa evenly between the bowls, cover with diced

chicken breast and then strawberry salsa. Garnish with fresh mint and strawberries.

Store in the fridge for a max of 3-5 days.

Enjoy!

❤Rachel

Roasted Chicken + Strawberry Salsa Bowls Recipe

May 27, 2017

by Rachel Maser - CleanFoodCrush

Category Lunch

Ingredients

• 2 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 Tbsp avocado oil, or olive oil
• 1 cup cooked quinoa
• Salsa ingredients:
• 1 cup diced strawberries
• 1 cup diced crisp cucumber
• 1/2 small red onion, diced very small
• one small bunch of fresh mint, chopped
• 1 Tbsp high quality balsamic vinegar
• 1 Tbsp extra virgin olive oil
• sea salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees f.
2. Place the chicken breasts in a shallow baking dish dish, and sprinkle with sea salt, pepper, garlic powder and 1 Tbsp oil.
3. Roast in the preheated oven for about 20-25 minutes, or until cooked through and tender.
4. Once cooked, remove from the oven
5. cover with foil and let it cool, then dice.
6. For the salsa, gently combine all the salsa ingredients and season with salt and pepper to taste.
7. To assemble the bowls, divide the cooked quinoa evenly between the bowls, cover with diced chicken breast and then strawberry salsa. Garnish with fresh mint and strawberries.
8. Store in the fridge for a max of 3-5 days.

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