Tex-mex chicken breast salad

Step by step:

1. Cook the quinoa for approximately 10 minutes, until the germ appears out of the seeds. 2. Cut the avocado in half, remove the bone and skin, and crush it with a fork. Squeeze a splash of lemon juice over the avocado, salt and pepper and mix well. 3. Cut the onion and pepper in julienne. Sauté them in a pan for a couple of minutes with a pinch of taco seasoning. 4. Mix the rest of tex-mex seasoning with a little olive oil. Cut the chicken breast into square tacos, marinate with the previous mixture and sauté in a pan for 1 minute. 5. In a bowl place the quinoa, on this arrange the sauteed pepper and onion, sweet corn and seasoned chicken. Add some avocado and serve.

Ingredients:

150 gr Noel Chicken Breast 2 cups cooked quinoa 1 green pepper 1 red onion 1 cup cooked sweetcorn 1 avocado 1 tablespoon of taco seasoning A splash of lemon juice, olive oil and salt

Salads

Step by step:

Ingredients:

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