Chicken & quinoa Salad
Ingredients
- 2 tsp lime rind, finely grated
- 1 tbsp no-added-salt tomato paste
- 1 tsp smoked paprika
- 1/2 tsp dried chilli flakes
- 1 garlic clove, crushed
- 60ml (1/4 cup) fresh lime juice
- 2 (200g each) chicken breast fillets, halved horizontally
- 2 bunches asparagus, trimmed, sliced
- 150g (1 cup) frozen baby green peas
- 150g sugar snap peas, trimmed, sliced
- 2 tsp olive oil
- 1 tsp maple syrup
- 1/2 cup fresh mint leaves, chopped
- 155g (3/4 cup) tri-coloured quinoa, cooked
- 1 tbsp sunflower-seed kernels, toasted, to serve
Instructions
Step 1
Combine rind, tomato paste, paprika, chilli, garlic and 2 tbs lime juice in a glass or ceramic dish. Add chicken. Turn to coat. Cover. Place in the fridge for at least 30 minutes to marinate.
Step 2
Place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmering water. Cover. Steam for 2 minutes or until just tender. Refresh under cold running water. Drain. Place in a large bowl.
Step 3
Preheat a chargrill pan or barbecue flat plate over medium-high heat. Spray with oil. Drain chicken. Grill for 2-3 minutes each side or until cooked through. Thinly slice.
Step 4
Combine the oil, maple syrup and remaining lime juice in a bowl. Add the chicken, mint and quinoa to the greens. Add the dressing. Toss to combine. Season. Sprinkle with sunflower seeds.
Nutrition and Cooking Times
Prep time: 50 minutes | Cook time: 20 minutes | Serves: 4
Nutrient Value: Calories: 273cal | Protein: 30.5g | Fat: 6.1g | Carbohydrates: 25.9g - Sugars 8.2g
