freekah (cooled - 180g cooked weight)
skinless chicken leg (poached in court bouillion and diced), 210g cooked weight
edamame (blanched and cooled)
Cook the freekah and add the diced red onion and cider vinegar.
Mix the olive oil, balsamic vinegar and salt and pepper dressing in a small bowl.
Divide the ingredients in four and gently layer each bowl with the freekah, then edamame and top with the chicken.
Pour the dressing over each bowl and enjoy!
Per 159g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.