2 boneless chicken thighs

1 lime juice

1 clove garlic crushed

2 tsp cumin

1tsp cayenne pepper

2tsp toasted pinenuts

3 asparagus cut in half and roasted for 10 mins

1tsp pomegranate seeds Mint and parsley chopped

100g quinoa – only use 30g once cooked.

So this is a delicious dish that you can make a batch of and eat every day. I find quinoa easier to cook in large quantities. Rub the chicken thighs with garlic, cumin and lime juice, put into a hot pan with some coconut oil. Put the quinoa into a pan of boiling water with some salt and cook for 8 mins. Toast some pinenuts Pop the asparagus in the oven with a little salt Spoon some quinoa onto the plate, squeeze some lime juice and then add the chicken, pinenuts, pomegranate seeds and asparagus. Mint leaves if you’re feeling extra pretty Enjoy!!