Kaiyo Lunch Recipe
Make Kaiyo Lunch Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Protein
Carbohydrate
Garnish
Method
Salad Preparation
- 1
Prepare the Salad
In a large bowl, combine the mixed greens, cherry tomatoes (halved), cucumber (sliced), and red onion (thinly sliced).
- 2
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Adjust seasoning to taste.
- 3
Toss the Salad
Drizzle the dressing over the salad mixture and toss gently to combine. Set aside.
Protein Preparation
- 4
Season the Chicken
In a bowl, mix lemon juice, garlic powder, paprika, and olive oil. Coat the chicken breasts with the marinade and let sit for at least 15 minutes.
- 5
- 6
Slice the Chicken
After resting, slice the grilled chicken into strips.
Carbohydrate Preparation
- 7
Cook the Quinoa
Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Assembly
- 8
Combine Everything
In a large serving bowl, layer the quinoa at the bottom, followed by the salad mixture, and top with sliced grilled chicken.
- 9
Garnish
Sprinkle fresh parsley over the top and serve with lemon wedges on the side.
