Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Curry Chicken Breast and Chickpeas Quinoa Rice
Total time: 1 hr 30 mins
27.8 grams of fibre per serving
Soak chickpeas in water for at least 4 hours.
Dry them in the oven until their colour changes.
Marinate chicken breast with salt and pepper, and then slow cook it for 70 minutes.
Cut onion into small pieces. Then, pan fry the onions in olive oil until they turn soft. Next, add in the curry powder, paprika powder and turmeric powder.