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Ingredients
- 10 sprigs cilantro, fresh leaves only, plus extra to garnish
- 595 g red bell pepper roasted, peeled and seeded, divided (see Tip)
- 2 garlic clove
- 30 g tahini
- 1 tbsp paprika, smoked, ground
- 395 g chicken breast fillet, skin on or skinless cut into 8 pieces
- 795 g water
- 2 tsp vegetable stock paste salt-free (see Tip)
- 200 g quinoa, white rinsed and drained
- 255 g patty pan squash cut into halves
- 4 tsp extra virgin olive oil divided
- black pepper, ground to season, to taste
- 2 tbsp lemon juice
- 1 baby cos lettuce head, loose-leaf (approx. 3 oz), leaves separated
- 2 tbsp almond, skin on roasted and chopped
- lemon cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 497.9 kcal / 2083.1 kJ
- Protein
- 34.8 g
- Fat
- 18 g
- Carbohydrates
- 51.5 g
- Fibre
- 11.7 g
- Saturated Fat
- 2.1 g
- Sodium
- 71.7 mg
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