Ready in 20 minutes
Serves 4 people
Ingredients
Toppings & Fillings
6 - 8 Skinless Chicken Breasts ( fresh salmon OR tuna OR beef strips ) - cut into blocks
1 c uncooked Brown /Basmati /Quinoa
1 lemon
2 medium Avocados
½ cucumber shredded
2 carrots grated
1 cup edamame beans - shelled
1 bag Baby Spinach OR Mixed Greens OR Butter Lettuce - washed & dried
1 cup Kidney Beans OR Chickpeas - decanted and rinsed
1 tin corn - decanted and rinsed
baby Tomatoes - washed & dried
4 spring onions
Chicken / Beef / Fish Marinade
4Tbsp Olive oil
2TBS balsamic vinegar (2 TBS teriyaki sauce IF Tuna / Salmon)
1TBS seasoning Salt
1tsp honey
salt & pepper to taste
Preparation
Place the chicken/ beef / tuna pieces in a ziplock bag and add olive oil, balsamic vinegar, seasoning salt and honey
Leave to marinade for 30-60min
We will come back to the cooking at the end just before serving
Pre-heat a large pan to medium - high and place small batches of the meat / fish /chicken at time in pan
Cook for 4-5 min each side till you see colour starting to rise up sides
Turn & repeat for another 4-5 min
Reduce heat to cook through fully
Salad Dressing
1 cup oil | ½ cup Red wine Vinegar | ⅓ cup Soya Sauce | ⅓ cup Brown Sugar
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