Make sure you are packing the right macronutrients onto every plate. Our quinoa and chicken bowl is perfectly balanced and perfectly flavourful.
SERVES 1 // COOKING TIMe 30 min
250 ml coconut milk
125 ml chicken stock
Chilli, chopped, to taste
Lime zest, to taste
1 chicken breast
80 ml quinoa, cooked
80g broccoli, blanched
40g sugar-snap peas, blanched
1 tbsp almond butter
1 tsp sesame oil
1. Bring coconut milk, chicken stock, chilli and lime zest to the boil. Add the chicken, cover and reduce heat. Simmer for 10–12 minutes, until the chicken is cooked through.
2. Remove the chicken and let it cool, reserving 250 ml liquid.
3. Build your bowl: Start with the quinoa, then chicken and then the vegetables. Drizzle with the almond butter, sesame oil and poaching liquid.