CHICKEN, CHERRY AND PARSLEY SALAD
INGREDIENTS: (Serves 1)
1 Chicken breast
1tsp Rapeseed oil
Handful fresh spinach
5 Cherry tomatoes (quartered)
5 Cherries (quartered)
Handful fresh parsley (finely chopped)
Pre heat the oven to 180˚c.
Place the chicken breast on a foil lined baking tray and rub with oil, lemon zest, salt and pepper.
Roast the chicken in the oven for 20mins (until cooked through).
Cook the quinoa in water with a pinch of salt and 1/2 the lemon
Once the quinoa is cooked, slice up the tomatoes, cherries and parsley and stir into the quinoa along with the spinach. Add a little rapeseed oil if mixture seems dry.
Tip the quinoa mix into a plate. Slice up the chicken breast and serve on top. Cut the remaining lemon half in half again and serve on the side.
Calories = 418kcal
Protein = 40g
Fat = 18g (Saturated fat = 3.2g)
Carbohydrates = 26.5g (Sugars = 6.6g)