Inquiry Post #4

Image taken on Rachael’s iPhone, CC by 4.0 Rachael Ho

This was a light and healthy lunch I made with chicken as the main protein source. I used a base of romaine lettuce and added cherry tomatoes and cucumbers as my greens. I added avocados for saturated fats. Because added dressings, cheese, and croutons can dramatically increase calories, fat, and sodium, I opted to make a homemade salad dressing using mustard, balsamic vinegar, salt, pepper, and lemon juice. The chicken I used was marinated prior to purchase, so I just stir fried it until crispy and cooked it until it had a slight char. The chicken is a key component, providing satiety and muscle support. Iron is present in both chicken and dark leafy greens, making salads a good source. Vitamin A and C are found in the leafy greens, in addition to potassium and calcium. Therefore, this meal provides protein and can be a good source of vitamins and minerals. It is quick and easy to whip up, which is a vital point for university students!