![]() Prep time: 10minutes Cook time: 15minutes Serves: 2 Ingredients For the dressing: ½ ripe avocado Handful coriander, chopped 1 red chilli Juice of ½ lime 4 tbsp coconut milk For the salad: 1tsp coconut oil 150g chicken breast 1tsp fresh ginger, grated 200g courgette, made into noodles 100g quinoa, cooked Handful of coriander, chopped 100g asparagus stalks 2 carrots, made into noodles 50g feta cheese, cubed Handful mixed salad leaves Directions Cook the quinoa in boiling water and place the asparagus in a steamer over the pan for 2 mins to soften. Stir fry the chicken breast in the coconut oil & grated ginger, put to one side. Place all the dressing ingredients into a blender or food processor, blend until smooth & creamy (add more coconut milk if needed) When the quinoa is cooked drained and stir the coriander through the quinoa & leave to one side Place the courgette & carrot noodles in a pan with a little oil and pan fry for 2 minutes until then soften slightly. To store for lunch: Place the ingredients in a mason jar with the dressing at the bottom, then the chicken and the layer in the other ingredients. Shake well before you eat and enjoy!
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