Avocado 1 pc

Chicken Breast 200g

Quinoa 40g

Fresh Salad Greens 50g

Pomegranate 1/2

Walnut 10g

Salad Dressing

Virgin Olive Oil 2 tsp

Lemon Juice 1 tsp

Chicken Stock 1 tsp (1 loop)

Black Pepper 1 tsp


Chicken Stock 2 tsp (2 loops)

Black Pepper Pinch

How to make it

1. Marinate the chicken breast with Chicken Stock and black pepper for 15 minutes.

2. To cook the quinoa, use a 2:1 ratio of water to quinoa. Once the water is boiling, simmer until quinoa is tender (about 10 mins) . Remove pit from the avocado and slice. Cut and deseed pomegranate, set aside. Let quinoa cool and set aside.

3. Heat up oil in a skillet over medium high heat, pan fried the chicken breast until both sides becomes golden. Add some water and cover with lid to simmer for a while until the chicken cooked through. Remove from heat and slice the chicken breast.

4. Prepare the salad dressing: mix all seasonings in a bowl.

5. Place salad greens on plate, follow by quinoa, chicken breast, avocado, pomegranate and walnut.

6. Pour in salad dressing. Toss to combine before serving.