Preparation method
– Mix the vegan chicken mix with the sunflower oil and cold water to a homogeneous vegan chicken mixture. Mix this with 2 tablespoons of chopped cilantro, 2 cloves of pressed garlic and 2 tbspof honey. Form 4 cutlets.
– Prepare the quinoa according to the directions on the package and let it stand, covered, for 10 minutes. Stir the coconut oil into the quinoa and add a little lime juice if desired.
– Boil the broccoli florets and brussels sprouts al dente in about 6 minutes and allow to cool.
– Cut the avocado and onions into strips.
– Make a dressing of olive oil with honey, lime juice and salt and pepper.
– Divide the quinoa over 4 bowls then place the broccoli, avocado, spinach and kidney beans on top.
– Brush the vegan fillet with a little sunflower oil and fry them in a grill pan on both sides, until there are grill marks on the fillets. Cut the vegan chicken breast into strips and place next to the vegetables on the quinoa.
– pour the dressing over and sprinkle with sesame seeds.
Nutritional value
Portion (g)
|
Energy(kJ)
|
Energy (kcal)
|
Protein (g)
|
Carbohydrates (g)
|
Fat total (g)
|
Dietary fiber total (g)
|
Sodium(mg)
|
615
|
3417
|
820
|
32,1
|
56,6
|
45,9
|
26,5
|
641
|