Super seeded greens drenched in a delicious chipotle dressing and served with slices of succulent chicken breast. A delicious yet nourishing bowl of goodness with 9 plants to support gut health and 56g protein per serve to start your week off with a lip-smacking bang!
Chicken & Super Seed Green Bowl with Kraut & Lime
Ingredients
Seeded Greens:
- 1 broccoli cut in small florets
- 20 g sunflower seeds
- 20 g pumpkin seeds
- 1 tsp olive oil
- 25 g chipotle sauce store-bought
- 1 tbsp honey
- 1/2 tbsp white wine vinegar
- 1/2 tbsp olive oil
- 1 spring onion sliced on an angle
- 50 g baby kale
Chicken:
- 400 g chicken breast cut into steaks
- 1/2 tsp olive oil
To Serve:
- 1 radish diced 1cm
- 1/2 lime cut into wedges
- 2-3 tbsp kraut of your choice
- 1 bunch coriander
Instructions
- Before you start: Preheat oven to 220°C (or 200°C fan bake).
- Roast broccoli & seeds: Cut broccoli in small florets and toss on a lined oven try with sunflower & pumpkin seeds and oil and season with a pinch of salt and pepper. Roast for 10-12 minutes, until tender.
- Cook chicken: Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Heat oil in a frypan on medium-high heat. Season chicken with a pinch of salt and pepper and cook for 3-5 minutes each side (depending on thickness), or until cooked through. Rest covered, before slicing.
- Prep dressing: In a bowl mix together chipotle sauce, honey, vinegar, olive oil and a pinch of salt and pepper. Slice spring onions on an angle and toss with baby kale into bowl with chipotle dressing.
- Finish seeded greens: Once broccoli and seeds are cooked, toss into bowl with kale and dressing. Dice radish 1cm and cut lime into wedges and set all aside separately to serve.
- Serve: Divide seeded greens into bowls and top with slices of chicken, radish, lime wedge, kraut and coriander leaves.
