ROASTED BABY CARROT, CHICKEN AND MACADAMIA SALAD

Diabetic Living - - Light Meals -

PREPARATION TIME: 10 MINS

(+ RESTING)

COOK­ING TIME: 25 MINS SERVES 2 (AS A LIGHT MEAL)

20g un­salted macadamia nuts,

roughly chopped

1 bunch baby car­rots, scrubbed Olive oil cook­ing spray

100g green beans, trimmed,

halved length­ways

1/4 tsp ex­tra vir­gin olive oil

125g skin­less chicken breast

fil­let, fat trimmed

120g pkt Sand­hurst Quinoa & Co

Ready To Eat White Quinoa

50g (2 cups) baby spinach leaves Juice of ½ or­ange

Freshly ground black pep­per

50g low-fat ri­cotta, crum­bled

1 Pre­heat oven to 180°C (fan­forced). Place nuts on a bak­ing tray. Roast for 5 min­utes or un­til lightly toasted. Set aside. In­crease tem­per­a­ture to 200°C (fan-forced). 2 Line a medium roast­ing pan with bak­ing pa­per. Ar­range car­rots in the base, spray with cook­ing spray and roast for 15 min­utes. Spray beans with cook­ing spray and add to the pan. Roast for 5 min­utes or un­til the veg­eta­bles are ten­der.

3 Mean­while, heat the oil in a non-stick fry­ing pan on high. Add chicken and cook for 4 min­utes each side or un­til cooked. Trans­fer to a plate and rest for 5 min­utes.

4 Place car­rots, beans, chicken, quinoa and spinach in a large bowl. Toss in the or­ange juice and sea­son with pep­per. Ar­range on a serv­ing plat­ter. Sprin­kle with ri­cotta and macadamias. Serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.