This one’s a bit of a packed lunch hero. Quinoa, chicken and broccoli bring the bulk, and a zingy miso dressing ties it all together. Tastes even better the next day.
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Serves
4
Chicken Breast
Tenderstem Broccoli
Cooked Quinoa
Coriander
For The Dressing:
Miso Paste
Ginger
Sesame Oil
Olive Oil
Lime
Salt
Black Pepper
Serves
4
Chicken Breast
Tenderstem Broccoli
Cooked Quinoa
Coriander
For The Dressing:
Miso Paste
Ginger
Sesame Oil
Olive Oil
Lime
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Boil the broccoli in a pot of salted boiling water for 3-4 mins until it’s just about cooked. Remove the broccoli and allow it to cool.
Step 2.
Preheat your oven to 180°C. Season your chicken breasts generously with salt and pepper. Place your chicken breasts onto a baking tray and get them in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.
Step 3.
Heat up your quinoa according to package instructions.
Step 4.
Squeeze the juice from your limes and combine with the rest of the dressing ingredients in a bowl.
Step 5.
Chop up the coriander, the cooked broccoli, and chicken into even-sized pieces. Toss with the quinoa in a large bowl.
Step 6.
Divide the salad between your Tupperware containers and stick them in the fridge.
Keep the dressing separate – either pour it over in the morning or stash it in a little pot inside your box to add just before eating.
These will keep for up to 3 days in the fridge.
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