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Moroccan Chicken Salad

Ingredients

• 120g - 180g lean chicken breast
• Moroccan seasoning
• 1/2 tsp olive oil
• 1/2 cup quinoa
• 1/4 cup corn (can use frozen or tinned corn kernels)
• 1/4 avocado, diced
• 4 cherry tomatoes, halved
• 1/2 cup sugar snap peas, chopped
• 1 cup spinach or rocket
• Squeeze of lemon and lime juice

Directions

Marinate chicken breast in seasoning for about 10 minutes.

While waiting combine spinach, peas, tomatoes, avocado, corn and quinoa in a bowl. Squeeze lemon and lime juice and drizzle with 1/2 a tsp of olive oil.

Heat saucepan, once warm add the oil an chicken breast. Sear each side for about 5-6 minutes or until cooked through.

Serve with salad and enjoy.