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MEXICAN CHICKEN WITH A BLACK BEAN AND AVOCADO SALAD

Date: Oct 18, 2022    By: Genesis Fitness

This delicious chicken dish gives you all the flavour of a great Mexican meal but as a low carb option. By using this salad to compliment your training you will have enough proteins and fats to fuel your body and your training. Ensure you double down on the lime to give yourself that extra zest if you need some pep in your step.


Servings: 2

Prep Time: 5 minutes

Cook Time: 9 minutes


Ingredients

  • 200g of Mexican chicken
  • 1 can tinned black beans
  • 1 corn cob – kernels cut off
  • 1 diced red capsicum
  • 100g quinoa
  • 30g pepitas
  • 30g mint
  • 10g coriander
  • 10g cumin seeds
  • 1/4 punnet baby tomatoes
  • 1/4 avocado
  • 10g chilli jam
  • 5g sweet paprika
  • 10ml lime juice
  • 5ml sesame oil

Directions

Step 1: Use Mexican chicken

Step 2: First, rinse the quinoa thoroughly to remove bitterness. Put the quinoa in a medium–to–large microwave–safe bowl and add the water

Step 3: Cover and microwave on high for 6 minutes. Stir. Cover again and microwave about 3 more minutes until the water is absorbed

Step 4: Heat non-stick pan to medium heat, add sesame oil

Step 5: Add black beans, corn, capsicum, cumin seeds, then cook until they soften and colour

Step 6: Add to serving bowl when cooled

Step 7: In a small pan add pepitas on medium heat on stove top

Step 8: In a large bowl add diced tomatoes, diced avocado, pepitas, herbs, spinach, quinoa and leftover Mexican chicken

Step 9: In a small bowl mix chilli jam, lime juice, sesame oil, sweet paprika and stir

Step 10: Pour dressing over the ingredients then carefully mix and serve

Enjoy!

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