This week, we will continue our journey to introduce healthful eating strategies that may be just right for you! Stay tuned to learn more about "macro counting." In the meantime, this well balanced meal is perfect for Sunday meal prep! It's delicious, quick to make and keeps very well in the fridge. 


Serves 4
Per Serving: Protein 53g, Carb 39g, Fat 17g, Fiber 6
(To easily adjust fat, use more or less Honey Poppyseed)

What you need

1 cup quinoa
coarse salt and freshly ground pepper
1 ½ pounds chicken tenderloins, halved crosswise
2 tablespoons Tessemae’s Slow Roasted Garlic
1 bunches asparagus, trimmed and cut in half
1 English cucumber, diced
5 tablespoons Tessemae’s Honey Poppyseed
4 ounces fresh goat cheese
 

What to do

1. Heat your oven to 425. Bring 2 cups water to a boil. Season with salt and pepper and stir in the quinoa. Reduce the heat to low, cover and simmer until the quinoa is just tender, about 15 minutes. (There may still be some liquid on top.) Turn off the heat and let sit, covered for 5 minutes. 
2. On one half of a large rimmed baking sheet, toss chicken with Slow Roasted Garlic. Season with salt and pepper. On the other side, toss asparagus with 1 tablespoon Honey Poppyseed. Roast until chicken is cooked through and asparagus is tender, about 15 minutes.
3. Fluff the quinoa with a fork. Divide quinoa, chicken, asparagus, cucumber, and goat cheese between 4 dishes. Drizzle a tablespoon of Honey Poppyseed over each. Refrigerate up to 5 days.