GRILLED CHICKEN AND QUINOA WITH CORIANDER YOGHURT


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

  1. In a small saucepan, boil water and add in quinoa. Cover and cook for 15 minutes, until just cooked and water has absorbed

  2. 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

  3. To make the Coriander Yoghurt Dressing, add yoghurt, coriander, lemon, salt and pepper in a jar. Shake well to combine

  4. In a large bowl combine the chicken, quinoa, corn, black beans, and chives

  5. Serve half of the chicken salad and dress with half of the coriander yoghurt

  6. 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

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