Chicken, Sundried Tomato & Hummus Buddha Bowl

Chicken, Sundried Tomato & Hummus Buddha Bowl

Limahl Asmall

19.05.2018

"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

1 pinch pepper

METHOD

Add the chicken breast to a bowl and season with 1 tsp olive oil and a pinch salt and pepper.
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.
Meanwhile, finely slice 4 the sundried tomatoes and grate a carrot.
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.
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

NEW FEATURE: Step by step recipes images...

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