Chicken, Sundried Tomato & Hummus Buddha Bowl


 

Recipe provided by Spoonzy.co.uk

 
 
 Image copyright Spoonzy Ltd

Image copyright Spoonzy Ltd

Chicken, Sundried Tomato & Hummus Buddha Bowl

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Limahl Asmall

"Ready in 15-20 minutes and perfect for a packed lunch or tasty dinner. This recipe contains a balanced proportion of protein, wholegrain carbohydrates and vegetables. "


Cook Time: 15 mins | Servings: 2 | Difficulty: easy

INGREDIENTS
SWAP SHOP
2 chicken breasts
165g king prawns
1 tsp olive oil
1 tsp vegetable oil
1 carrot, grated
1 red pepper, sliced
6 pieces sundried tomato
10 olives
80g watercress, spinach and rocket salad
80g mixed salad leaves
250g pre-cooked brown basmati and quinoa
100g quinoa (uncooked weight)
200g hummus
1 avocado, mashed
1 pinch salt
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1 pinch pepper
-

METHOD
  1. Add the chicken breast to a bowl and season with 1 tsp olive oil and a pinch salt and pepper.
  2. Get a non-stick frying pan hot, and add the breasts. Reduce the heat to medium-low and cook for 6-7 minutes each side until the juices are clear and the meat is white all the way through.
  3. Meanwhile, finely slice 4 the sundried tomatoes and grate a carrot.
  4. If using pre-cooked quinoa and rice, massage the packet to break up the grains, then pour into a pot with a splash of water. Heat for 2-3 minutes until piping hot.
  5. Slice the chicken breast and arrange the salad, rice, hummus, grated carrot and sundried tomatoes in two bowls.

ADDITIONS
Toasted pine nuts or sunflower seeds

NOTES
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