ROASTED BABY CARROT, CHICKEN AND MACADAMIA SALAD
PREPARATION TIME: 10 MINS
COOKING TIME: 25 MINS SERVES 2 (AS A LIGHT MEAL)
20g unsalted macadamia nuts,
1 bunch baby carrots, scrubbed Olive oil cooking spray
100g green beans, trimmed,
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.