Step 1

Preheat oven to 400ºF.

Step 2

In a medium glass bowl, add chicken and olive oil. Mix well.

Step 3

Add spices and toss everything together, then set aside.

Step 4

Place chicken on a baking sheet lined with aluminum foil or parchment paper. Roast for approximately 15 minutes or until internal temperature reaches 165°F. Let it cool down and slice before serving.

Step 5

In a medium saucepan, bring water to a boil over high heat. Once boiling, reduce the heat to low and add quinoa. Cover the saucepan with a lid and let it cook for 10-15 minutes. Remove from the heat, uncover, fluff with a fork, and set aside to cool for at least 5 minutes.

Step 6

In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything.

Step 7

In a large bowl, add cooked quinoa, red onions, cucumber, red bell pepper and black beans. Stir really well. Pour the dressing on top and mix everything again.

Step 8

Taste and adjust the seasoning if you think it's necessary. Garnish with fresh parsley if you prefer. Serve immediately with sliced chicken and enjoy!

Step 9

Place an even amount of chicken quinoa salad into 4 glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.

Step 10

Freezer instructions:

Step 11

Place leftover salad in an airtight, freezer safe container or large Ziploc bag and freeze for up to 4 months!

Step 12

This salad can be enjoyed cold. You can also reheat it in the microwave, on high power, until warmed through completely.