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Lemony Chicken Arugula Quinoa Salad

Sylvia Fountaine
  • 20 minutes
  • Serves 2

INGREDIENTS

8 oz

Chicken breast, baked

1

Avocado

2

large handfuls Baby arugula

1/2 cup

Basil

2

Garlic cloves, fat

1

Lemon, zest from medium

1

Scallions

2 tbsp

Lemon juice, fresh

1 1/2 cups

Quinoa, cooked

1/4 tsp

Pepper, cracked

1/2 tsp

Salt

1/3 cup

Olive oil

1/4 cup

Sour cream