Have you noticed that colorful meals always look tastier and more tempting than those with little or no color? When I see a plate full of colorful things, it is clear to me that it is a varied meal. Orange, green, purple, red, these are all the colors of fresh vegetables that guarantee the nutritional richness of vitamins and minerals.
Today I bring you one such meal, chicken with vegetables and/or quinoa. Add quinoa to this meal if it is a lunch after which you will be physically active. If you make this meal as dinner, you can skip the quinoa and increase the green leafy vegetables.
Ingredients:
- 200 g of chicken breast
- Spices: salt, pepper
- 50 g of quinoa
- 1 small sweet potato (sweet potato) vegetables of your choice: spinach, Swiss chard, mushrooms or whatever you have on hand
- olive oil
- Optional: 1 small onion, a couple of dried cranberries
Procedure:
Rinse and drain the quinoa, and cut the sweet potato into cubes. You can cook them together, because if you cut the sweet potato into small pieces, it will also take ten minutes to be cooked.
While these two are cooking, roast the meat on the grill pan.
If you are making mushrooms, add them to the meat to grill them as well.
When everything is ready, strain the quinoa and sweet potato. Arrange all the ingredients on a plate, add a spoonful of olive oil and enjoy every bite.
This recipe is actually an idea that you can combine and mix all the ingredients in order to get a colorful, rich and varied lunch or dinner.
