Blackened Chicken with Quinoa Recipe | Balanced

Blackened Chicken with Quinoa Recipe

Ingredients

  • 100g cooked quinoa
  • 1 red chilli, de seeded
  • 40g spinach
  • 4 spring onions
  • ½ bunch fresh coriander
  • ½ bunch fresh mint
  • just less than ½ mango, peeled and chopped into chunks (90g)
  • ¼ avocado flesh (40g), scooped out curls using a spoon
  • 1 lime
  • 1 tsp olive oil
  • 1 punnet of cress
  • 100g chicken
  • 1 flat tsp ground allspice
  • 1 flat tsp paprika
  • 80g mixed colour peppers, cored and chopped into strips

Directions

  • Mix the chicken in a bowl to cover it with the allspice and paprika evenly. Put it onto greaseproof paper, folding the paper over the top and then bash with a rolling pin until 1 cm thick. Place the chicken under the grill and turn once one side is nicely cooked. Cook until cooked through.
  • Put the chilli, spinach, spring onions and coriander (saving some leaves) into a food processor and blend until smooth. Put the peppers into a deep frying pan and fry until browning. In a bowl place in the quinoa, the blend from the processor the juice from the lime and the olive oil. Mix well and add salt and pepper to taste.
  • Serve the quinoa mix onto a plate and sprinkle with the mango, avocado, cress, coriander leaves and cooked peppers. Cut the chicken into strips and add to the top.

  • Kcal: 519
  • Protein: 37g
  • Fats: 17g
  • Carbs: 49g
  • Fibre: 10.2g

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