Nageze

A delicious, fresh and easy summer salad packed full of flavour, vegetables and anti-inflammatory ingredients. 

Black Beans - just like other members of the bean and legume families, black beans are an excellent anti-inflammatory source of plant protein, B-group vitamins, iron, calcium, phosphorous, zinc and magnesium. They are high in dietary fibre, which helps support healthy bowels and contain polyphenols that work as antioxidants.

Cumin - has long been recognised for its multitude of benefits, including aiding digestion, supporting your immune systemand promoting blood circulation. Cumin also has strong anti-inflammatory effects that work to reduce pain, inflammation and muscle spasms in the body.

Turmeric - has incredible anti-inflammatory properties ideal for reducing joint pain and soothing arthritis. Curcumin, the main active ingredient in turmeric, is a strong antioxidant and has powerful effects to help reduce inflammation.

Extra-Virgin Olive Oil - is full of powerful antioxidants which work to help reduce inflammation. Oleocanthal, one of the natural phenolic compounds found in Extra-Virgin Olive Oil, has been shown to work similarly to anti-inflammatory drug ibuprofen.

 

Chicken Burrito Bowl with Avocado, Chilli, Lime and Fork

Serves 4 | Prep 15 min | Refrigeration 1hr | Cooking 15 min

Ingredients:

  • 600g skinless chicken breast, roughly diced
  • 2 cups canned black beans, drained
  • 2 cups canned corn, drained
  • 1 medium red onion, diced
  • 2 tomatoes, diced
  • 2-3 cups chopped romaine or cos lettuce, washed
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • 1/4 teaspoon chilli powder
  • 2 tablespoons extra-virgin olive oil
  • 1 red cayenne chilli, sliced

For Guacamole:

  • 1 large ripe avocado
  • Salt and pepper
  • Juice of one lime

 

Method:

  1. Combine chilli powder, cumin, paprika, turmeric and 1 tablespoon of olive oil in a large mixing bowl. Add chicken and turn to coat. Season with salt and cracked pepper. Refrigerate for at least 1 hour. 

  1. Add remaining oil in non-stick frying pan on medium-high heat. Cook chicken for 3 – 4 minutes on each side, or until nicely browned and cooked through. Transfer chicken to a plate. 

  1. To make the guacamole, peel and mash avocado in a medium sized bowl. Add fresh lime juice and season with salt & pepper to taste.
  1. To assemble the bowl, add lettuce, black beans, corn, tomato, onion and chicken. Top with 1 tablespoon of guacamole and garnish with sliced red chilli.

 

Nutritional Information

Per Serve

Energy

1931 kJ (459 cal)

Total Fat

20g

Saturated Fat

3g

Carbohydrate

30g

Sugar

11g

Fibre

13g

Sodium

 330mg

Protein

54g

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