Lunch for the Week: Quinoa Buffalo Chicken Salad

Ingredients:
1 Cup Cooked Quinoa
4 Chicken Breast Cutlets
1 Cup Steamed Broccoli
1 Cup Shredded Carrots
1/2 Cup Blue Cheese Crumbles
4 Green Onions Chopped
1/2 Cup Olive Oil
1/2 Cup Hot Sauce

I marinated my chicken in some extra buffalo sauce and cooked it on our indoor grill. Then, In a skillet, I combined all of the ingredients together and sauteed for about 5 minutes.

Since this was my lunch for the week, I just topped each serving with a little more green onions and blue cheese.

Makes 4 servings: 357 Calories, fat: 18.7 g, Carbs: 17.9 g, Protein: 31.9 g.