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Ingredients
- 10 sprigs fresh coriander, leaves only, plus extra to garnish
- 600 g red capsicum, roasted, peeled and seeded
- 2 garlic cloves
- 25 g tahini
- 1 tbsp smoked paprika
- 400 g chicken breast fillets, cut into 8 pieces
- 800 g water
- 2 tsp Vegetable stock paste, salt-free (see Tip)
- 200 g white quinoa, rinsed and drained
- 250 g pattypan squashes, cut into halves
- 4 tsp extra virgin olive oil
- ground black pepper, to taste
- 2 tbsp lemon juice
- 1 baby cos lettuce (approx. 90 g), leaves separated
- 2 tbsp almonds, roasted and chopped
- lemon, cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 2062.5 kJ / 492.5 kcal
- Protein
- 36 g
- Carbohydrates
- 42 g
- Fat
- 16.8 g
- Saturated fat
- 2.3 g
- Fiber
- 12.8 g
- Sodium
- 63.8 mg
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