Chicken and green leaf quinoa/red rice bowl

Hey guys, do you agree that when we see green on a plate, we immediately feel a sense of health?

Served with quinoa, chicken, spinach and kale, this meal is sure to please - you won't feel guilty at all. Don't forget to add spices and ginger garlic to the recipe to enhance the taste.

Alternatively, if you cannot get your hands on quinoa, you can use red rice. If you are a vegan, substitute grilled tofu for the chicken. It's that simple.

How do you cook leafy vegetables without losing nutrients?

The best way to keep vitamins in vegetables is to cook them in the least amount of water possible for the shortest possible time (unless you want to consume the water in a soup). Steaming is an alternative to boiling or blanching that requires less water, but with more nutrients in the food than boiling or blanching.

Serving size : 1

Ingredients

• 1 chicken breast cut

• 1 tsp turmeric

• Salt and pepper to taste

• 2 cups water

• 2 cups spinach

• 2 cups Kale

• Coriander leaves- few leaves

• 1 onion finely chopped

• 5 chopped cashews

• 3 garlic cloves finely chopped

• 1 tsp honey

• 2 tsp chilli flakes

• 30g quinoa or red rice cooked in stock ( for an enhanced flavour experience)

• olive oil spray ( or sunflower spray)

Method

• Boil the chicken with turmeric, salt, and pepper; drain the liquid and reserve (the stock can be used to cook red rice or quinoa).

• In a skillet, spray a few sprays of olive oil, add the chopped garlic, onion, honey chilli, and saute until the onions are caramelized (reduce the heat), then remove from the heat.

• Toast the cashews and set them aside.

• You can steam the leaves with a little salt and cook the quinoa or red rice with stock; drain and set aside.

• In a large bowl, combine quinoa, chicken, wilted leaves, cashews, and caramelised onions.

• You're going to love this bowl of goodness!

• Spices and garlic can be added according to your taste.