lean chicken breast, grilled (500g cooked weight)
raw red quinoa (weight after cooking 400g)
puy lentils (weight after cooking 200g)
tenderstem broccoli florets
kale, picked and washed
spring onions (sliced)
baobab powder, mixed with a little stock
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.
Per 466g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
SHARE THIS RECIPE
Tell your friends and colleagues about this recipe using the social media links below:
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.