This recipe is light and refreshing, for those hot August days when a steaming bowl of oats is the last thing on your mind.
Ingredients:
Chicken breast, 6 oz cooked
½ cup steel-cut oats
1 large tomato, chopped
1 large cucumber, chopped
2 scallions, diced
1/3 cup fresh mint and/or parsley, chopped
Juice from 1 fresh lemon
Dash of salt
2 large romaine leaves
Instructions:
I usually grill a few pounds of chicken breasts and store them in Ziploc bags in the fridge for a quick protein fix. Slice one of these chicken breasts and put aside for later.
Place the oats in a pot and cover with boiling water. Allow to sit for 20 minutes, then drain. When well drained and slightly cooled, mix the oats with the tomato, cucumber, scallions, mint/parsley, lemon juice and salt. Cover and refrigerate until cool.
Serve over the romaine leaves and top with the sliced chicken breast.
Macronutrient Profile:
k/cal: 700
Fat (g): 13 (2.9s, 3.9m, 3.7p)
Carbs: 77 (15 fiber)
Protein: 72
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