Eating healthy doesn’t have to be bland and boring. Work together with lots of different spices instead of salt to keep your foods full of flavour without being full of sodium. No one likes holding onto extra water and feeling bloated!

Roasting cauliflower is a great way to boost the flavour and adds lots of Potassium and Vitamin C to your meal. Avocado gives it a creamy finish, full of good-for-you fats!

We love to see your versions of our recipes – share your photos and opinions of this chicken and quinoa recipe with us via Twitter (@TrainEatGain) and tag Kelsey in it too (@alittlerosemary).

Ingredients

Serves: 4

Macros*: Calories 468, Protein 42g, Carbs 40g, Fat 15g

Quinoa:

4 Cups Chopped Cauliflower

1 tsp Herbs de Provence

1 tbsp Olive Oil

Salt

1 Cup Quinoa

2 Cups Water

Chicken:

15 oz Chicken Breast (skin and bones removed)

2 TBSP Oregano

½ Bunch Cilantro

3 Cloves of Garlic

Avocado drizzle:

¾ Haas Avocado

¼ Cup Cilantro (packed)

½ Lime

½ Cup Water

¼ tsp Cayenne pepper

Method

Preheat your oven to 230°C (450°F). Toss the cauliflower together with the olive oil and herbs. Spread over a nonstick baking sheet and sprinkle with salt. Bake in the oven for 20 minutes. Meanwhile, add the quinoa and water to a small pan and bring the water to a boil. Reduce to a simmer and cover. Cook for 15-20 minutes until the quinoa is cooked. Combine the quinoa mixture with the baked cauliflower. In a large pan, add the chicken, oregano, cilantro and garlic. Cover with several inches of water and boil for 30 minutes, or until the chicken breast is cooked through. Remove the chicken and slice into strips. In a blender, combine the avocado, cilantro, water, juice from half a lime and cayenne pepper. Blend until smooth, adding more water depending on your desired consistency. Serve the chicken on top of the quinoa and cauliflower. Drizzle the avocado sauce on top and sprinkle with additional cayenne pepper if desired.

*Note: Macros are given per serving assuming 4 servings in total.