Ingredients: 5 cups kale or spinach leaves 100g quinoa 330g sweet potato 1 can chickpeas 140g spud lite potatoes 540g chicken breast 1/4 cup Ocean spray Craisins (cranberries) Smoked paprika Garlic powder Onion powder Lemon Garlic
Dressing: 1/4 cup olive oil 1 tbsp Dijon mustard 2 tbsp sugar free maple syrup 2 tbsp apple cider vinegar Salt and pepper
Method: 1. Pre-heat oven to 210 degrees C. Peel and dice potato into small cubes and drain can of chickpeas. Combine and cover with dash of olive oil, smoked paprika, garlic and onion powder. Place on lined tray and put in oven for 40 minutes. 2. Poach chicken breast. I use method from Recipetineats which is: Take chicken out of the fridge 30 minutes before cooking. Fill a saucepan with water so the chicken breast will be well submerged with at least 5cm of water above it in a single layer. Add Flavourings (lemon - squeezed and then put in water and minced garlic). Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Immediately remove saucepan from stove and set aside for 20 minutes. Remove chicken from water and shred with two forks. 3. Prepare quinoa according to packet instructions. For me, this involved washing quinoa and putting half a cup in pot. Pour 1 cup water and 2 tsp vegetable stock. Bring to boil, stir and then reduce heat to a simmer. Cover with lid and leave it simmering, stirring occasionally, for 10-15 minutes or until water has been absorbed and quinoa is at desired softness. Add slightly more water if drying out and undercooked. Once cooked, set aside to cool. 4. Remove potato and chickpeas from oven and set aside to cool. 5. Combine dressing ingredients and assemble bowls by combining all ingredients once all good to go. Recommend keeping kale/spinach separate until day of and add feta 🌞
Vibrant Chicken Quinoa Salad with Sweet Potato and Cranberry
