Instructions

CHICKEN, CHERRY AND PARSLEY SALAD

 

INGREDIENTS:  (Serves 1)

1 Chicken breast

1tsp Rapeseed oil

Sea salt

Pepper

1 lemon

40g Quinoa

Handful fresh spinach

5 Cherry tomatoes (quartered)

5 Cherries (quartered)

Handful fresh parsley (finely chopped)

 

RECIPIE:

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.

 

MACROS:

Calories = 418kcal

Protein = 40g

Fat = 18g (Saturated fat = 3.2g)

Carbohydrates = 26.5g (Sugars = 6.6g)

 

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Chick 3

Chick 4

Chick 6