Post by @veainthekitchen

Anti-Inflammatory Meal Ideas, Episode 16 👩🏽‍🍳 Lemon Pepper Chicken with Quinoa & Mango Avocado Salad 🥭🥑 Fresh, colourful and packed with protein, healthy fats and nourishing whole-food ingredients! Ingredients (2 servings) Lemon Pepper Chicken — 2 chicken breasts 1 tbsp extra virgin olive oil Juice of ½ lemon 1 tsp lemon zest 1 tsp freshly cracked black pepper 1 tsp garlic powder ½ tsp paprika ½ tsp dried oregano Salt to taste Quinoa — ½ cup uncooked quinoa 1 cup water or chicken broth Pinch of salt Mango Avocado Salad — 1 ripe mango, diced 1 avocado, diced 1 cucumber, diced 1 tomato, diced Juice of ½ lemon Feta (optional) 1 tbsp extra virgin olive oil Salt to taste Method — Marinate the chicken: Combine olive oil, lemon juice, lemon zest, black pepper, garlic powder, paprika, oregano and salt. Coat the chicken evenly and marinate for 15–30 minutes. Cook the quinoa: Rinse quinoa thoroughly. Add to a saucepan with water or broth and a pinch of salt. Bring to a boil, cover and simmer for approximately 15 minutes until fluffy. Cook the chicken: Heat a pan over medium heat with a little olive oil. Cook chicken for approximately 5–7 minutes on each side, depending on thickness, until golden and cooked through (74°C internally). Allow to rest before slicing. Prepare the salad: In a bowl, combine diced mango, avocado, cucumber and tomato. Drizzle with fresh lemon juice and extra virgin olive oil. Season with salt and gently toss everything together. Assemble: Serve the lemon pepper chicken alongside fluffy quinoa and a generous serving of mango avocado salad. Finish with an extra squeeze of fresh lemon, yogurt and enjoy!