I was so excited about my dinner creation last night, so today I spent all day telling anyone who would listen about it. But really it was sooooo yummy!!
Don't believe me? Try it your self and let me know.
1 litre organic chicken stock
1 cup of water
1 Leek, cut into 1cm tick discs
1 large Carrot, diced
1 celery stick, diced
200g Canned Lentils, drained and rinsed
1/4 cup Quinoa
2 Organic chicken brest
1Tbs Mrs. Dash - Southwest chipotle seasoning
1/2 Tsp Coconut butter
Salt and Pepper to tast
Place half the Coconut butter into a pot together with the leek and sautay until the leek is caramelised
Add carrot, celery, chicken stock and water to the pot and bring it to the boil
Place Quinoa into a small pot with 2/4 cup water and bring to the boil. Cover and cook on low for 15 min and until the water has evaporated.
Once the soup is boiling turn the heat down to let the soup simmer until the veggies are cooked to your liking. I like mine crispy so I leave it on for 5 min.
As the soup is simmering, clean your chicken and season it with Mrs. Dash.
Add the rest of the coconut butter to a frying pan and fry the chicken brest until brown and cooked through.
Take the chicken out and cut into strips
Rinse Lentils under warm water and add to the simmering soup
Season soup with salt and pepper, be careful not to season too much as your chicken also has seasoning which will mix into the broth
To server spoon out the soup add 2 tablespoons of the cooked quinoa and top with chicken
Calories 280 per serve
I ate the rest today for lunch