The perfect high protein low carb recipe to get you in shape this summer
Ingredients
For the Chicken & Veg:
•2 chicken breasts (cut into strips)
•Juice of 2 limes
•1 tbsp olive oil
•1 tbsp paprika
•1 tbsp chilli powder
•1 tbsp garlic powder
•1 tbsp all-purpose seasoning
•1 tsp dried thyme
•1 tsp salt
•1 tsp black pepper
•1 tbsp jerk seasoning
•½ red, yellow, and green bell pepper (sliced)
•1 onion (sliced)
For the Quinoa:
•200g cooked quinoa
•Handful of coriander, chopped
•Salt and pepper to taste
For the Black Beans:
•400g black beans
•1 can chopped tomatoes
•1 tsp all-purpose seasoning
•Salt and pepper to taste
•Juice of ½ lime (optional)
For the Salsa:
•2 tomatoes, diced
•1 avocado, diced
•1 red onion, diced
•1 scotch bonnet, finely chopped (remove seeds to reduce heat)
•Juice of 1 lime
•Salt and pepper to taste
•Handful of chopped coriander (optional)
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Method
1.Marinate the Chicken
In a bowl, mix chicken strips with lime juice, olive oil, and all seasonings. Set aside for at least 15 minutes.
2.Cook the Chicken
Heat a pan on medium-high heat. Add chicken and cook for 10 minutes until cooked through. Set aside.
3.Sauté the Veg
In the same pan, add the sliced peppers and onions. Sauté for 3–5 minutes until soft but still colourful.
4.Make the Black Beans
In a saucepan, add black beans, chopped tomatoes, all-purpose seasoning, lime juice, salt and pepper. Simmer for 5–7 minutes until slightly thickened.
5.Flavour the Quinoa
In a bowl, mix cooked quinoa with chopped coriander, salt, pepper, and a squeeze of lime.
6.Make the Salsa
In a bowl, combine diced tomatoes, avocado, red onion, and scotch bonnet. Add lime juice, salt, and pepper. Gently stir.
7.Assemble Your Bowl
•Add a scoop of quinoa to a bowl.
•Top with chicken strips, sautéed peppers and onions.
•Add a spoonful of black beans and a generous helping of salsa.

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