This colourful spring salad with sweet potato, seeds and grains, plus a hint of black garlic, is high in protein and counts towards 2 of your 5 a day.
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Preheat the oven to 200ºC, gas mark 6. Toss the sweet potato with 1 tbsp oil, season and spread out on a large baking tray. Roast for 10-12 minutes. Meanwhile, mash the black garlic cloves with a fork, then mix in a small bowl with the lime juice, soy and ½ tbsp oil. Set aside.
Heat a medium nonstick frying pan over a medium heat. Brush the chicken with the remaining ½ tbsp oil, season and sprinkle with the cumin. Sear for 2 minutes on each side. Stir the quinoa mixture through the sweet potatoes. Sit the chicken on top and return to the oven for 15-20 minutes.
Blanch the broccoli in a pan of boiling water for 3 minutes, then drain. Check the chicken is cooked through, the juices run clear and there is no pink meat, then remove from the baking tray.
Stir the broccoli, salad onions and coriander through the grains and sweet potatoes and divide between 2 plates. Slice the chicken and arrange on top, spooning over the black garlic dressing.
Typical values per serving when made using specific products in recipe
Energy | 2,645kJ/ 629kcals |
|---|---|
Fat | 20g |
Saturated Fat | 3.3g |
Carbohydrates | 58g |
Sugars | 13g |
Fibre | 10g |
Protein | 49g |
Salt | 1.3g |
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