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!!