CHICKEN, QUINOA AND ROAST BRUSSELS SPROUTS SALAD

This was a recipe from my most recent detox program which involves 21 days of no sugar (or substitutes), no caffeine, no alcohol, no gluten and no processed food. It might sound difficult but when you're eating meals like this, trust me,  one  you don't miss any of that stuff at all! 

Created to assist the detox process this recipe contains chicken cooked in bone broth, quinoa for added fibre and extra protein, Brussels sprouts (don't knock em til ya try em roasted!), zucchini and rocket for their micro nutrient and liver supporting properties. Super healthy and if I do say so myself, super delicious! 

If you're interested in my 21 day detox program and eating more meals like this one click here to read about the next one starting on 10th November.   

 Serves 4

Ingredients

2 cups of cooked shredded chicken (fresh off the bone from a bone broth is amazing)
2 cups of cooked quinoa (use 2/3 cup raw quinoa, cook according to packet instructions)
12 Brussels sprout, trimmed, cut in half
1 red onion, peeled, cut into wedges
2 zucchini, cut 1cm pieces on the diagonal
4 large handfuls of rocket
½ cup parsley, finely chopped
½ cup mint, finely chopped
½ cup pumpkin seeds
Optional: goats feta (dairy not included in first 10 days of detox). 

Dressing: 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, salt and pepper

Directions

Preheat the oven to 200⁰C (leave the tray in the oven while preheating). Once at temperature place a sheet of baking paper over the tray and place a tablespoon of coconut oil on top to melt. Toss the Brussels sprouts, zucchini and red onion in the coconut oil and roast for 30 minutes or until browned.

Meanwhile toast the pumpkin seeds in a dry fry pan until starting to pop and turn lightly golden. Set aside. Combine the chicken, quinoa, rocket, parsley, and mint. When the roasted vegetables are ready add them in, and also the toasted pumpkin seeds. Add the dressing and toss well before serving.