Quantity:

Makes 5 Portions

Cost:

€11.66 in total

Ingredients:

• 5 Chicken Breast Fillets
• ½ Cup Uncooked Quinoa- rinsed
• 1 Large or 2 small Sweet Potatoes (about a cup when diced)
• 1 Avocado
• ½ a Cucumber
• 100g of Salad leaves- Anything you like such as rocket, spinach, lettuce
• 2 Cooked fresh beetroots (not the pickled type)
• 10 Cherry Tomatoes
• 150g Feta Cheese- Diced into cubes
• ¼ Cup Pine Nuts
• ¼ Cup Sesame Seeds
• ¼ Cup Pumpkin Seeds
• ¼ Cup Sunflower Seeds
• 5 Tsp Piri Piri Seasoning
• 1 Tsp Coconut Oil or Rapeseed Oil
• Freshly ground Black Pepper

Method:

1. Heat the oven to 180C
2. Chop the sweet potatoes into cubes, toss in a small amount of oil and some black pepper, lay out on an oven tray and cook in the oven for approx. 25 minutes until they feel soft and cooked.
3. Meanwhile, wash salad leaves and put to one side to drain
4. Chop the cucumber, cherry tomatoes, avocado and beetroot into cubes or slices and put to one side.
5. Heat a hob ring to a high heat and heat up a griddle pan
6. To prepare your chicken, slice the fillets into strips and place into a bowl or food bag.  To the chicken add the piri piri seasoning and oil. Give the chicken a good mix around in the bag until it’s all well coated.
7. Cook the chicken strips on the griddle pan until cooked through, turning them over halfway through. When cooked, remove from the pan and put to one side. Do not turn off the hob ring.
8. Place the quinoa into  a dry saucepan and put on the hob ring with the lid on. The quinoa will start to pop and toast.  This could take around 20 minutes and you will need to shake the pan every couple of minutes during this time to make sure it evenly cooks, so whilst this is cooking, I suggest you also do the next step at the same time so you don’t get bored. When the quinoa is brown and toasted, place it in a bowl to cool and crisp up.
9. Heat up another hob ring to a medium heat and place the following into a dry frying pan: sesame seeds, pumpkin seeds, sunflower seeds, pine nuts. Toast until golden and you can smell them toasting, this will only take a few minutes. When cooked, remove from the pan and place into a bowl to cool.
10. This is all of the elements of the salad done, so if you are eating straight away, mix all of the ingredients together in a large bowl and serve! If this is your meal prep for the week, see below for a suggestion as to how to pack them up!

Serving Ideas:

• I served mine with home made roasted red pepper hummus, click here for the recipe

How to pack it up for meal Prep:

This is how I suggest packing it up for meal prep, the chicken and sweet potato are in the bag and can be heated in the microwave in the bag when you are ready to eat it. The crunchy quinoa, nuts and seeds are in the little box so they stay crunchy. Bring a bigger empty container with you and when it comes to meal time, heat up the chicken and sweet potato and then empty everything into your bigger container (hummus is probably better keep on the side). Give it a good mix around & eat! It'll taste freshly made if you do it that way and don't mix it all together in advance!

Nutritional info

Per portion for 5 portions