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Serve Immediately | Tuna Salad Final Serving Step

Lunch: Leftover Chicken with Quinoa

This protein-packed lunch combines grilled chicken and quinoa to provide lasting energy throughout the afternoon. It is filling, nutritious, and ideal for meal prep.
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Prep Time 5 minutes
Cook Time 19 minutes
Total Time 15 minutes
Servings: 1
Course: Lunch
Calories: 430
Ingredients Equipment Method

Ingredients
  

  • 140 g Grilled Chicken
  • 70 g Quinoa or Brown Rice
  • Salt
  • Black Pepper

Equipment

  • Frying pan
  • spoon
  • Serving bowl

Method
 

  1. Place the grilled chicken in a pan.
  2. Warm it over medium heat for a few minutes.
    Opened can of tuna with excess liquid being drained into a strainer in a bright modern kitchen.
  3. Heat the quinoa or brown rice separately.
    Fresh salad greens added to a glass mixing bowl with flaked tuna in a bright kitchen setting.
  4. Season the chicken with salt and black pepper.
    Tuna and salad greens topped with a small amount of creamy mayonnaise in a clear mixing bowl.
  5. Place the quinoa on a serving plate.
    Season with Salt and Black Pepper | Tuna Salad Step 5
  6. Add the chicken on top or beside it.
    Tuna, salad greens, mayonnaise, salt, and black pepper gently mixed together in a clear glass bowl.
  7. Serve immediately.
    Serve Immediately | Tuna Salad Final Serving Step