Sometimes (albeit not very often) after overdosing on cheese, or potatoes, I feel the need to eat something with no carbs or dairy. In addition, a lot of my friends try to eat healthily as they are training for races, or preparing for vacations. This led me to come up with a dish that is absolutely delicious, and also extremely good for you. To seal the deal it is really quick and easy. Give it a go… you will not regret it!
Spicy Peanut Chicken
- 2 chicken breasts, cut into strips
- 2 tbsp peanut butter
- 1 lime, juiced
- 2 tbsp soy sauce
- 1 tbsp orange juice
- 2 tbsp honey
- 1 tbsp hot chilli powder
- 2 tsp cayenne pepper
- 1 tsp paprika
- Combine all the ingredients in a dish. Add sliced chicken. Marinate for as long as possible, but at least 30 minutes.
- Remove the chicken from the marinade and set aside to use in the stir fried veggies.
- I chose to grill the chicken on our BBQ for a nice crispy coating, but you could place in the oven or fry in a pan – whatever suits you best. Cook until nicely browned on the outside and no pink remains on the inside.
Lime, Cilantro, Spring Onion & Corn Quinoa
- 2 cups quinoa, cooked as per packet instructions
- 2 limes, juiced
- 1 bunch cilantro, finely chopped
- 2 cups sweetcorn (from a tin, or cooked from frozen)
- 6 green onions, thinly sliced into rounds
- Take the cooked quinoa and stir in lime juice, cilantro, onions and corn.
- I served by packing the quinoa in a ramekin then turning upside down on my plate.
Stir Fried Veggies
- 1 red pepper, sliced into large strips
- 1 red onion, sliced into large strips
- 10-12 medium mushrooms, sliced
- 2 cups beansprouts
- Drizzle some olive oil in a large frying pan and add onion. Sautée for a few minutes until soft.
- Add red pepper and mushrooms and sautée a bit more.
- Pour in the marinade from the chicken.
- Lastly, place the beansprouts in the pan, stir, and sautée for another 5 minutes.