Chicken and Greens StirFry

Ingredients

• 400g organic free-range chicken thigh fillets, chopped into large pieces
• 1 tbsp olive oil or avocado oil
• 2 cloves garlic, finely chopped
• 1 tsp fresh ginger, grated (optional)
• 1 cup green beans, trimmed
• 1 cup broccolini, chopped
• 1 cup broccoli florets
• 1 cup snap peas
• ½ cup shelled edamame beans (fresh or frozen)
• 1–2 tbsp tamari or soy sauce
• Cracked black pepper, to taste

Optional: squeeze of lemon or lime juice

Wild Rice & Quinoa Base

• ½ cup wild rice½ cup quinoaWater as per packet instructions
• Pinch of salt2 tbsp hemp seeds (to finish)
• To Serve (optional)
• Sliced spring onion
• Sesame seedsExtra cracked pepper

Instructions

Step 1 -  Cook the wild rice & quinoa

Rinse both grains well.

Cook separately or together according to packet instructions (wild rice takes longer).

Once cooked, fluff and combine. Season lightly with salt and set aside.

Step 2 - Cook the chicken

Heat oil in a large pan or wok over medium-high heat.

Add chicken and cook for 5–6 minutes, turning until lightly golden and mostly cooked through.

Step 3 - Add aromatics

Add garlic and ginger. Stir for 30–60 seconds until fragrant.

Step 4 - Add the greens

Add green beans, broccolini, broccoli, snap peas and edamame.

Stir-fry for 3–5 minutes until vegetables are tender-crisp and bright green.

Step 5 - Season

Add tamari or soy sauce and cracked black pepper.

Toss well to coat. Finish with a squeeze of lemon or lime if desired.

Step 6 - Assemble the bowls

Spoon wild rice & quinoa into bowls.

Top with chicken and greens.

Sprinkle with hemp seeds, spring onion and sesame seeds if using.

Nutrition and Cooking Times

Prep time: 15 minutes | Cook time: 25 - 30 minutes   Serves: 2 adult servings

Nutrient Value:  Calories: 680cal | Protein: 43g | Fat: 24g | Carbohydrates: 48g