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POACHED CHICKEN WITH HERBY MUSHROOM QUINOA

GF: DF: SF: PALEO

Serves 1

150g chicken, poached and sliced

1 teaspoon coconut oil

1 cup cooked quinoa

1 spring onion, white part sliced

4 button mushrooms sliced (weight)

2 cups baby spinach

small handful fresh herbs of choice, finely chopped

1/4 small avocado, sliced

Sea salt and black pepper

Herbs and seeds to garnish

 

Heat a frypan on medium to high heat, add coconut oil, quinoa, onion, mushrooms and 1/ 4 cup water and cook 2 minutes. Add baby spinach and herbs to pan, cook a further 2 minutes then serve topped with sliced chicken, avocado, a good pinch of seas salt, black pepper and fresh picked herbs.

 

Category

Breakfast, Mains

Tags
dairyfree, glutenfree, healthyfamily, nourishbowl, nutrition, paleo, protein, quinoa, recipes, seasonal, simplerecipes, sugarfree, wholefoods
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