Moroccan Salad
Ingredients
- 1kg Chicken Breast
- 1 Tin Brown Lentils
- Olive Oil
- Moroccan Seasoning
- 2 cups Spinach leaves
- 1 Zucchini sliced
- 1 Large sweet potato, thinly sliced
- 1/2 cup natural Greek Yoghurt
- 2 tsp Lemon Juice
- 1 tsp Garlic
- Chilli Flakes
- Salt & Pepper
Method
- Season Chicken in Moroccan seasoning. Drain and wash lentils.
- Oil BBQ hot plate (or frypan)
- Cook Chicken Breast for 6-8 minutes or until cooked
- Add in Sweet Potato slices and cook until tender
- Add Zucchini and Brown Lentils and toss to combine
- Add Spinach leaves and allow to wilt through
- Remove form heat
Sauce
- Put Greek Yoghurt in a bowl
- Add 2 tsp Lemon juice, mix well
- Stir in Garlic & Chilli, Salt & Pepper to taste
- Serve drizzled over salad
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