High calcium foods such as kale, spinach and bok choy are known to heighten metabolic rates. This healthy salad will also boost iron and fiber!
Ingredients
2/3 cup quinoa
4 cups kale, spinach, and bok choy, chopped and mixed
1 red bell pepper
1/4 cup of celery
2 boneless and skinless chicken breasts
Instructions
Place the quinoa in 1 1/3 cups of water. Bring to a boil, cover, then reduce heat and simmer for 15 minutes , or until the liquid is absorbed. Allow to cool.
Cook the chicken breasts in olive oil until done and season with salt and pepper. Remove from heat and set aside.
Chop and mix the greens, bell pepper and celery. Slice the chicken breasts into bite sized pieces, and place on top of the salad.
This is best served with an oil and vinegar based dressing, though Italian based would also be delicious.
Serve, and enjoy!
Notes:
Using a rotisserie chicken breast will work fine!
Add any veggies if you’d like, this salad is very versatile.
