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
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!