BBQ SPICED CHICKEN with QUINOA, MANGO & POMEGRANATE SALAD

The spectrum of textures and flavours means this dish lends itself well to satisfying that post run hunger knock. Can be made up in advance to make sure you are hitting that 30 min post training recovery window. Can be easily adapted to suit vegetarians - replace the Thai fish sauce with lime juice and replace the chicken with a plant-based protein source such as tempeh.

Serves 2

Ingredients

250g pre cooked quinoa

8-10 chicken mini fillets, approx 200g of chicken PP marinated in cajun or BBQ spices

Cajun or BBQ seasoning

1/2 cucumber

2 tomatoes

50g green beans

50g mange tout

half a bag of baby spinach

1 ripe mango

pack of pre prepared pomegranate

small bunch of fresh mint & fresh coriander

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp sweet chilli sauce

olive oil

chopped cashews

Method

1. Combine cooked quinoa with a dressing made from the fish sauce, soya sauce & sweet chilli sauce and 1 tbsp olive oil

2. Stir in diced cucumber, tomato, green beans, mange tout.

3. Make salsa by dicing one large mango and mixing with one pomegranate (buy this already preprepared as its a pain to do yourself) & chopped fresh mint and coriander.

4. To make spiced chicken, dice up 200g of chicken per person and marinate with 1 -2 tbsp cajun or BBQ seasoning and olive oil, grill.

5. Divide the spinach into 2 bowls, add the quinoa salad, top with the grilled spiced chicken and mango & pomegranate salsa.

6. Sprinkle over chopped cashew nuts at the end for the perfect balanced meal.

Can be served warm or at room temperature & makes amazing lunch.