Summer, you glorious season you. Time for eating in the sun outside, easy salads and colourful lunch bowls. Just like this one. This little bowl is easy to make and is the perfect thing if you’re heading back to work this next week.
For most people, myself included, the Christmas new Year period is a time of indulgence and fun. I still try to make sure I’m eating fairly nutritiously but am not going to be saying no to any of the delicious festive foods on offer. I’m not an idiot:) So by January I’m usually oh so ready for a little serving of the healthy things in life. And this refreshing lunch bowl serves that up in spades.
It’s easy to throw together and can easily be made vegetarian by swapping the chicken for a soft boiled egg, or some baked tofu instead.
1/4 cup chickpea flour (optional)
1/4 tsp chilli powder
1 tsp sweet paprika
1/4 tsp salt
1 Tbs olive oil
4 cups shredded lettuce
1 cucumber, cut into 3mm slices, then halved
3 cups cooked quinoa
1/2 cup hummus or white bean dip
1 corn cob
1 nectarine, peach or apricot
1/2 cup coriander
1 spring onion, finely sliced
2 Tbs lemon juice
1 tsp lemon zest
Mix chickpea flour and spices together. Cut the chicken into strips and toss in this mixture (if not using the chickpea flour simply rub spices into the chicken).
Heat a large pan on medium high heat and add olive oil. Once hot add the chicken. Cooking for 3-4 minutes either side until golden and cooked through. Set aside to rest.
Steam corn for 10 minutes. Allow to cool and then remove kernels from the cob. Chop stone fruit and avocado into small pieces, roughly the same size as the corn kernels. Toss with lemon zest, 1/2 the lemon juice, coriander, spring onion and corn. Season.
Toss lettuce with remaining lemon juice. Arrange quinoa, lettuce, cucumber, salsa, chicken and hummus in bowls. Dig in.