Ingredients

300g boneless, skinless chicken breast
1 tbsp olive oil
2 tbsp maple syrup
1 small garlic clove
1/4 tsp chilli flakes
1/4 tsp cumin powder
1/4 tsp paprika
1/4 tsp oregano
200g organic quinoa
4-5 asparagus spears
1 ear of corn
1/2 cup cherry tomatoes
salt
pepper

Method

  1. Cook quinoa as directed on the packet
  2.  In a ziplock bag, mix 1/2 olive oil, maple syrup, garlic, spices & salt and pepper together
  3. Slice chicken breast into strips and place into bag
  4. Toss to evenly coat the chicken
  5. Place in fridge for 10 minutes
  6. In a medium size frying pan, add rest of olive oil, corn kernels (removed from ear) until bright yellow
  7. Add the chopped asparagus spears and sauté for a few minutes before adding the cherry tomatoes
  8. Remove chicken from fridge and pan fry in a medium sized frying pan until cooked through
  9. Add corn, asparagus and cherry tomato mixture to the cooked quinoa
  10. Serve the maple crusted chicken breast strips on top of a bed of quinoa/ veg mix
  11. Enjoy!

Suggestions

  1. Cook quinoa as directed on the packet
  2.  In a ziplock bag, mix 1/2 olive oil, maple syrup, garlic, spices & salt and pepper together
  3. Slice chicken breast into strips and place into bag
  4. Toss to evenly coat the chicken
  5. Place in fridge for 10 minutes
  6. In a medium size frying pan, add rest of olive oil, corn kernels (removed from ear) until bright yellow
  7. Add the chopped asparagus spears and sauté for a few minutes before adding the cherry tomatoes
  8. Remove chicken from fridge and pan fry in a medium sized frying pan until cooked through
  9. Add corn, asparagus and cherry tomato mixture to the cooked quinoa
  10. Serve the maple crusted chicken breast strips on top of a bed of quinoa/ veg mix
  11. Enjoy!
Calories335
Carbs44
Fat9
Protein21
Serving1
Quantity2

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