If you have to take food to work , organize your menu and plan your week ahead of time. There are many dishes that you can prepare in advance and store in the refrigerator , some to eat cold and others to heat in the microwave . Try to maintain a balanced and healthy diet with varied recipes .
Quinoa salad with chicken
INGREDIENTS (2 pers.):
- 2 chicken breasts
- 125 g quinoa
- 70 g of lamb's lettuce or green sprouts
- Cherry tomatoes
- 1 avocado
- Celery
- Olive oil, black pepper and salt
PREPARATION
Cook the quinoa, drain and set aside.
Cut the chicken breast into cubes or bite-sized pieces. Fry the chicken for about 10 minutes, until golden.
Wash the lamb's lettuce or green sprouts. Rinse and drain. Wash and cut the celery and cherry tomatoes into slices. Cut the avocado into slices. Place the cooked quinoa, lamb's lettuce, tomatoes, celery, avocado and fried chicken pieces in a bowl. Season with a little extra virgin olive oil, salt and pepper to taste.
Chicken and Greek Salad Wraps
INGREDIENTS (2 pers.):
For the wraps:
- 2 wheat tortillas
- Lettuce - Tomato
- 1 cooked chicken breast
- Gouda cheese
- Mayonnaise
For the salad:
- Olives
- Tomato
- Cucumber
- Feta cheese
- Olive oil, lemon and salt
PREPARATION
Wash the lettuce and tomato, cut the lettuce into strips and the tomato into small cubes. Cut the cheese into strips. Cut the chicken breasts into pieces. Heat the wheat tortillas in the microwave for one minute at maximum power.
Fill the tortillas with the above ingredients, leaving one edge free so that the contents do not spill out when you roll them up. Add mayonnaise or mustard sauce to taste and roll up the tortilla.
Peel and dice the tomato and cucumber. Drain the olives and cut them in half (remove the stone if present). Dice the feta cheese. Place the ingredients in a bowl. Dress with olive oil, lemon and salt just before serving.
Lentil and apple salad
INGREDIENTS (2 pers.):
- 250 g cooked lentils
- 1 Fuji or Pink Lady apple
- 1/2 cucumber.
For the dressing:
- Curly parsley
- the juice of 1/2 lemon
- Virgin olive oil, pepper and salt
PREPARATION
Cut the apple into small cubes. Wash the cucumber, peel and dice.
Wash and drain the lentils, if they are from a can. Place the cooked lentils in a bowl with the apple and cucumber.
Clean the parsley well and reserve a few leaves for decoration. Put the parsley, lemon juice, oil, salt and pepper to taste in a blender and blend until smooth. Serve in a bowl, along with the salad. When serving, decorate the dish with a few sprigs of curly parsley.
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