TOTAL TIME: 30 MIN
SERVINGS: 2
CALORIES/SERVING: 352 CALS
INGREDIENTS
220 Gram chicken breast fillet (sliced)
60 Gram quinoa
185 ml water
100 Gram canned corn kernels (drained)
80 Gram canned black eye beans (rinsed and drained)
5 Gram chives (2 tsp, chopped)
5 ml olive oil (1 tsp)
CORIANDER YOGHURT DRESSING
50 Gram unsweetened greek yoghurt
5 Gram coriander (1 tbsp, chopped)
15ml lemon juice, freshly squeezed
Pinch himalayan salt & pepper
METHOD
In a small saucepan, boil water and add in quinoa. Cover and cook for 15 minutes, until just cooked and water has absorbed
Heat olive oil in a pan over medium heat and cook the chicken breast on both sides until cooked through. Season with salt and pepper
To make the Coriander Yoghurt Dressing, add yoghurt, coriander, lemon, salt and pepper in a jar. Shake well to combine
In a large bowl combine the chicken, quinoa, corn, black beans, and chives
Serve half of the chicken salad and dress with half of the coriander yoghurt
Refrigerate the other portion and dressing for tomorrow leftovers
NUTRITION
Serving size 310g
Calories 352 cal
Protein 34.8g
Fat, total 5.6g
- saturated 1.2g
Carbohydrate 36.4g
- sugars 5.3g
Sodium 236mg