Description
A flavourful salad bowl that’s perfect for days when you want to do minimal cooking!
Ingredients
Scale
- 40g quinoa, raw
- 1 teaspoon olive oil
- 100g chestnut mushrooms
- 80g edamame, steamed
- 100g cherry tomatoes, halved
- 30g baby leaf salad
- 130g skinless chicken breast
- Pinch of salt and black pepper to taste
Instructions
- Beat chicken breast lightly with a mallet to flatten, then season with a pinch of salt and black pepper. Place on a lined baking tray and cook in the oven at 200˚C (400˚F) for 25 minutes or until the juices run clear. Allow to cool then slice.
- In the meantime, cook the quinoa according to the packet instructions replacing water with sodium-free vegetable broth.
- At the same time heat the olive oil in a pan over high heat. Add the mushrooms and fry until browned. Season with a pinch of salt and black pepper, then set aside.
- To assemble the bowl, place quinoa, sliced chicken breast and mushrooms in the bowl. Add steamed edamame, cherry tomatoes and baby leaf salad. Add any dressing of your choice, I love tahini!
Notes
Replace chicken breast with tofu or tempeh to make it vegan.
Nutrition
- Serving Size: Per serving
- Calories: 455
- Sugar: 10g
- Sodium: 106mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 49g