Chicken Quinoa Caprese with Extra Veggies!


Chicken Quinoa Caprese


For my second #HealthyInUnder30 meal I decided to make an adaption of the classic summer caprese pasta. Instead of using wheat pasta noodles I opted for quinoa because of it’s great nutty flavor, plus it holds up well in the fridge for multiple days if you end up with leftovers. It’s a recipe that you can eat hot or cold, so if you don’t feel like reheating your leftovers the next day, then simply eat them straight out of the fridge! In following with the hashtag requirement, this meal is super healthy and takes less than 30 minutes to prepare. If you already have your chicken or quinoa cooked then you could cut the meal prep time in half! I used my George Foreman grill to make the chicken, and this fluffy quinoa recipe for my grain. To use my time efficiently I chopped vegetables while my quinoa cooked, and tossed the chicken on the grill as the quinoa finished up.


You definitely won’t have any problem reaching the goal of making half your plate veggies with this meal either. In addition to the tomatoes traditionally used in caprese pasta I also added avocado, green pepper, and cucumber. I think the pepper and cucumber add a nice crunch!



One Response to Chicken Quinoa Caprese with Extra Veggies!

  1. RunOKCJeff says:


    We tried this recipe last week and the family loved it (except my youngest who won’t eat tomatoes). I heartily recommend this light meal.


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