30' Chicken Skewers With Quinoa And Lentils Salad per person - Gluten Free
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Marinated chicken thighs on 2 skewers and a generous portion of a unique salad of lentils, pomegranate, organic quinoa and pumpkin and sunflower seeds make this a really healthy and light choice for lunch or dinner.
Ingredients delivered per portion
200-230g boneless chicken thighs marinated with smoked paprika, garlic powder salt and black pepper
85 gr lentils
25 gr pomegranate
yogurt dip: Strained yogurt, paprika. lemon zest
apple cider sauce: apple cider and extra virgin olive oil
20 gr seeds: pumpkin and sunflower
1/4 cup fresh mint
40 gr quinoa
110 ml water for quinoa and 250 ml water for lentils – not included
salt/pepper as you like – not included
Ingredients: boneless chicken (thighs marinated with paprika, salt and pepper), lentils 16.83%, pomegranate, yoghurt dip (STRAINED YOGURT (MILK, MILK CREAM, MILK PROTEINS), paprika. lemon zest, apple cider sauce (apple cider and extra virgin olive oil), seeds (PUMPKIN and SUNFLOWER), fresh mint, quinoa 7.92% *Ingredients in capital letters denote an allergen
Preparing a meal is now as easy as 1-2-3!
Ready in 30 minutes
Preheat oven to 200 degrees at fan mode.
In a pot add the water and then quinoa and cook in moderate heat until it boils. Lower heat and cook for 10 minutes or until water is absorbed.
At the same time, in another pot, boil lentils for 15-20 minutes until softened and then drain.
Heat a non-stick skillet without oil over medium heat and add the chicken skewers. Cook for 10 minutes turning every 2 minutes.
Place chicken skewers in the oven in a non-stick baking pan and bake each side for 5 minutes.
While chicken is in the oven, finely chop mint and place it in a bowl along with the lentils, quinoa, seeds, pomegranate, salt and pepper. Complete with the apple cider sauce and mix well.
Finally, to serve first place the quinoa and lentil mixture in the plate and top with the chicken skewers. Add yogurt dip on the side.
Enjoy this healthy meal!
Utensils you will need: 2 pots, 1 non-stick frying or grill pan, 1 oven proof non-stick pan, 1 fine meshed strainer