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The Super Food Chicken Quinoa

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Main
lean chicken breast, grilled (500g cooked weight)
600g
lime zest
1
olive oil
22ml
raw red quinoa (weight after cooking 400g)
130g
puy lentils (weight after cooking 200g)
65g
peas (defrosted)
150g
tenderstem broccoli florets
200g
kale, picked and washed
100g
clove garlic, chopped
1
olive oil
11ml
spring onions (sliced)
80g
Dressing
baobab powder, mixed with a little stock
2 tsp
veg stock
150ml
salt
2g
pepper
1g

METHOD

Marinate the chicken in the lime zest and little oil.
Bar mark on a hot grill and bake in the oven for 15 minutes, or until cooked. Set aside.
Make the dressing.
Boil the quinoa until it still has a bite, drain and keep warm.
Boil the peas and broccoli until al dente.
Heat a pan and add the oil and gently cook the garlic until soft and then add the kale and cook for a few minutes.
Arrange the quinoa, lentils, peas, broccoli and spring onions in sections in a bowl.
Top with the chicken and add the dressing.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 466g
% RNI
Energy kJ
448
5%
2085
24%
Energy kcal
107
5%
496
24%
3.2g
4%
14.7g
21%
0.6g
3%
2.7g
13%
1.0g
1%
4.9g
5%
0.16g
2%
0.72g
12%
Protein
11.1g
-
51.9g
-
Carbohydrates
7.3g
-
33.8g
-

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.

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