Chicken & Veg Harvest Bowl
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NS
Number of servings
2
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
3⁄4 cup (135g) pre-cooked quinoa cooked according to packet instructions
1⁄2 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
1⁄2 tsp Dijon mustard
Heat a medium non-stick frypan over medium heat.
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.
At the same time, whisk dressing ingredients together and season to taste.
Set cooked chicken aside and cover with foil to rest for 6-7 minutes.
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.
Slice chicken and add to bowls and scatter over nuts and seeds to serve.
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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