Spiced Chicken Bites with Summer Salad

120 g chicken tenderloins

1 tsp yoghurt

1 tsp curry powder

1/8 cup quinoa flakes

1 cup iceberg lettuce

1/4 mango

1 tbsp macadamia nuts, crushed

1/4 red onion, shredded

1/4 cucumber, diced

1/4 avocado, diced

1 tsp olive oil

1/2 tsp apple cider vinegar



Slice the chicken into bite sized pieces. Coat in yogurt. Mix the tandoori spice blend with quinoa flakes and toss the chicken through until they are all coated. Place on a lined baking tray and cook at 200℃ for 10 minutes before turning over and cooking another 10 minutes, until crispy.

Make the summer salad by assembling lettuce topped with mango, cucumber, avocado and onion. Place the macadamia crumbs on top. Drizzle with apple cider vinegar and olive oil when ready to serve with hot chicken bites.

Serves 1


Kj 1856

Cal 442

Protein 33.6 g

Carbs 27.4 g

Sugar 12.8 g

Total fat 20.4 g

Fibre 8.3 g