Get ready for National Fruits & Veggies Month in September!
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This type of recipe is easy to play around with to personalize your plate! You can sub out the protein for plant-based options and increase or decrease the amount. Same with the complex carb (in this case, quinoa), you can change out for another grain or beans. You can also increase or decrease the amount. Finally, you can use feta cheese or substitute a plant-based healthy fat like slivered almonds or walnuts! Feel free to reduce or increase the amount of oil you use to meet your needs.

Instructions

  1. Chop all veggies and combine them with the rest of the ingredients in a large bowl.
  2. Store in the refrigerator for up to 5 days.
  3. Can sub other meat or fish for the chicken.

Recipe Notes:

A few recommendations for modifications from “Dietitian Kelli”:

*Vegetarian- Replace chicken with firm tofu.

*Vegan- Replace the chicken with firm tofu, replace feta with walnuts and add 1T vegan parmesan cheese or nutritional yeast.

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