Chicken, quinoa and kale salad bowl

Serves: 4
Time to make: 30 mins

Total cost: $ 19.32 / $ 4.83 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

3 tablespoons olive oil
juice and zest of 1 lemon
1 cup quinoa
400g chicken breast, sliced
2 x 120g bags mixed kale and spinach
2½ cups green beans, trimmed
²/³ cup strawberries, halved or quartered
1 avocado, sliced to serve
¹/³ cup roughly chopped toasted almonds, to serve

Nutrition Info

Kilojoules 2440kJ
Calories 584cal
Protein 36g
Total fat 33g
Saturated fat 5g
Carbohydrates 30g
Sugars 5g
Dietary fibre 12g
Sodium 80mg
Calcium 220mg
Iron 6mg

Instructions

1 In a medium bowl, combine olive oil and lemon juice and zest. Season with black pepper and place half in a small jug for dressing. Place chicken pieces into the bowl and toss to coat. Set aside for 10 minutes.

2 Rinse quinoa and place in a saucepan with 2 cups water. Bring to the boil, reduce heat and simmer for about 10 minutes, until liquid is absorbed. Fluff with a fork and transfer to a bowl to cool.

3 Heat a frying pan over medium. Place marinated chicken in hot pan and cook for about 10 minutes, until cooked through.

4 Meanwhile, bring a pot of water to the boil. Drop beans in and cook for 1-2 minutes. Drain and place in iced water to refresh.

5 In a large bowl, place quinoa, kale, beans and strawberries, gently toss. Arrange on a platter and top with avocado, chicken and almonds. Drizzle over dressing and serve.

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