Healthy Food Post!


This dish serves 4-6 people (its great for healthy lunches at work through out the week too!)


Firstly, in a blender mix a handful of corriander, a handful of mint and 1 lime, until chopped very fine.

Slice thinly 2-3 chicken breasts and coat in cajun seasoning (Jamaican jerk is also fab with this recipe)

Thinly chop mixed peppers, 2 red onions, 1 red chilli and chunky chop 3 or 4 mushrooms, add these to a bowl with a sprinkle of ground cayenne pepper and garlic salt.

Add 1 tablespoon of oil to a pan and tip in the chopped veggies and add 2 garlic cloves, salt and pepper to the mix.

Whilst the veg is simmering, add 1 cup of quinoa to a pan with 1l of chicken stock and cook until the stock is reduced to nothing.

Once softened add the sliced chicken to the pan and stir/toss until cooked through and the chicken is almost crispy.

Mix the corriander, mint and lime mixture with the quinoa until thoroughly spread through, add to a large presentable dish, adding a few leaves of mint and corriander and a couple of slices of lime to the top for presentation.

Place the chicken mix on a board or warm slate if you have one, sprinkling with pulled corriader leaves and sliced lime.

To add to this dish for a little dipping pleasure, put a bowl of yogurt & honey with some crispy toasted tortilla wraps, including gem lettuce and finely chopped tomatoes and spring onions.

Eat well and don’t worry too much about that full feeling, it’ll pass when you fall asleep 😉

via FOOD.


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