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Sergio Perera

Chicken & Veg Harvest Bowl

Sergio Perera
PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NS

Number of servings
2
Ingredients

1 spray olive oil

150g skinless chicken breast

salt & pepper, to taste

1 tbs pistachios roughly chopped

1 tbs sunflower seeds (kernels)

Salad

120g green beans trimmed, halved & covered in boiling water until needed

34 cup (135g) pre-cooked quinoa cooked according to packet instructions

12 red pepper deseeded & diced

1 Lebanese cucumber peeled & chopped

8 pitted kalamata olives roughly chopped

Dressing

2 tbs apple cider vinegar

2 tsp olive oil

12 tsp Dijon mustard

Methodbased on 2 servings
1

Heat a medium non-stick frypan over medium heat.

2

Spray pan with oil, season chicken with salt and pepper and add to hot pan. Cook both sides for 5-6 minutes, depending on thickness, or until cooked through.

3

At the same time, whisk dressing ingredients together and season to taste.

4

Set cooked chicken aside and cover with foil to rest for 6-7 minutes. 

5

Drain beans and pat dry. Combine with remaining salad ingredients and dressing in a bowl and carefully toss. Check for seasoning and divide salad between serving bowls.

6

Slice chicken and add to bowls and scatter over nuts and seeds to serve.

Nutritional Informationper serving

Energy (kJ)

1412 kJ / 337 cals

Protein

24.8 g

Fat

17.8 g

Sat. Fat

2.4 g

Carbs

15.9 g

Sugar

4.5 g

Fiber

6 g

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