“The gluten-free grain quinoa, which is high in protein and fiber, is the star of this super-healthy meal. This delectable lunch, made with lean chicken, is a terrific post-workout meal, as protein encourages muscle growth and repair.
Ingredients
1 teaspoon oregano olive oil, dry
2 free-range chicken breasts, 150 g
50 g white cabbage 150 g quinoa
1 salad leaf (big handful)
a quarter of a pineapple
50 g yoghurt (natural)
1 red chili, fresh
DRESSING
12 avocados
12 coriander leaves, fresh (15g)
2 tablespoons jalapeos pickled
two limes
Method
In a mixing bowl, combine the oregano, 1 to 2 tablespoons of oil, and season with sea salt and black pepper.
Cut into the chicken breasts with a sharp knife, then open each one flat like a book to butterfly. Place in the bowl with the herby oil, turning to coat well, and set aside.
Cook the quinoa as directed on the package, then drain and leave aside.
Peel and destone the avocado half for the dressing, then scoop the flesh into a blender. Combine half of the coriander (stalks and all), the jalapeos, a splash of the pickling liquid, and the juice of 112 limes in a mixing bowl. Blitz until smooth, adding more oil if necessary. Combine the quinoa and the remaining ingredients in a mixing bowl.
Shred the cabbage finely, then combine with the salad greens and the remaining coriander leaves.
Preheat a griddle pan to medium-high heat. Remove and discard the core from the pineapple before chopping it into four pieces. Transfer to a chopping board after a few minutes on each side on a hot griddle pan, or until browned.
Griddle the chicken for 5 minutes on each side in the same pan, or until blackened and cooked through, then remove from the pan and set aside to rest for a few minutes on a cutting board.
Slice the chicken into thin strips after chopping the pineapple into bite-size bits on the grill. Remove the seeds from the chilli and cut it coarsely.
Divide the yoghurt across four dishes, then pile on the chicken, pineapple on one side and seasoned quinoa on the other. Toss the leaves and cabbage with the remaining half of the lime, a pinch of salt and pepper, and the sliced chilies. Serve by dividing the mixture amongst the plates.
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