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Ingredients
- 10 sprigs fresh cilantro leaves only, plus extra to garnish
- 21 oz red bell peppers roasted, peeled and seeded, divided (see Tip)
- 2 garlic cloves
- 1 oz tahini
- 1 tbsp ground smoked paprika
- 14 oz chicken breast fillet cut into 8 pieces
- 28 oz water
- 2 tsp vegetable stock paste salt-free (see Tip)
- 7 oz white quinoa rinsed and drained
- 9 oz pattypan squash cut into halves
- 4 tsp extra virgin olive oil divided
- ground black pepper to season, to taste
- 2 tbsp lemon juice
- 1 baby romaine lettuce head, loose-leaf (approx. 3 oz), leaves separated
- 2 tbsp almonds roasted and chopped
- lemon cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 492.5 kcal / 2062.5 kJ
- Protein
- 36 g
- Fat
- 16.8 g
- Carbohydrates
- 42 g
- Fiber
- 12.8 g
- Saturated fat
- 2.3 g
- Sodium
- 63.8 mg
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