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.
In a saucepan, add chickpeas and plain yogurt, and cover them with water. Gently heat till chickpeas turn soft.
Cut carrot, potato, and broccoli into small pieces, and add them and the curried onions to the yogurt. Mix well.
Cook rice and quinoa.
Slice the chicken breast and serve with curry sauce.
NUTRITION INFORMATION (PER SERVING)
Recipe by Siu Tong Cafe