Eating healthy meals don’t need to be complicated and time-consuming. So, I decided to share you some of my go-to salad recipe, which is also perfect to put into your lunch box. The most important thing is just to add the salad dressing right before eating. If you don’t do this, then the salad goes soggy and no one wants to eat that.
Also, I usually cook up like a lot of quinoa, buckwheat, lentils or chicken for the next couple of days. So, the quinoa and chicken can stay in my refrigerator in a box ready to eat. Then it’s just so much easier to stay healthy because when I’m hungry, then I can quickly put together a quick salad instead of eating some sandwiches again. In addition, I usually have some salted salmon or trout as well in my fridge and then I can even choose between chicken and fish. When I do that, then it’s so much easier to stay healthy. It’s just when I’m are hangry, then I want to eat everything and it’s just essential for me to have some healthy option ready.
Go-To Chicken Butternut Pumpkin Salad
Serve for 2
- 2 chicken breast
- some aromatics (such as bay leave, rosemary brunch)
- 1 dl quinoa
- ½ small butternut pumpkin (peeled and diced)
- 1 minced garlic
- ½ tsp coconut butter
- 4 handfuls of salad leaves
- 1 tsp sesame seeds
- 2 tbsp fresh lime juice
- 1-2 tbsp olive oil (or you can use some avocado and lime juice as well, depends on what you have in your fridge)
- Seasoning: Himalayan salt, turmeric, paprika, chilli flakes
- Poach the chicken breasts.* Put the chicken with some aromatics and ½ tsp sea salt into the pot. Cover it with warm water. Bring it to boil and as soon as it comes to a boil then reduce the heat. Let it simmer for about 7-8 minutes. After that take it off the heat and let it sit in a water about 5-6 minutes and then let it rest on a chopping board for another 5-8 minutes (it should finish cooking while sitting on the board). Touch with your fingers to understand if the chicken is ready (it should be firm). While the chicken is resting, then season it with some turmeric, paprika and chilli.
- While poaching the chicken breast cook the quinoa. You need 1 dl of quinoa, 2 dl water and some salt. Let it simmer for about 15 minutes.
- While everything is cooking clean and dice the butternut pumpkin and fry it with some garlic and coconut oil. Season with turmeric, paprika and salt.
- Place the salad leaves straight on the serving plate. Add some olive oil and lime juice.** Serve it with cooked butternut pumpkin, chicken, sesame seeds and lime juice.
* You can also use the same recipe and fry the chicken breast with some coconut oil.
** If you’re going to serve the salad later or you are going to put it into a lunch box, then the most important thing is that you shouldn’t put the olive oil and lime juice straight away! Just put it into a small jar and pour it on the top right before eating.