- 4 free-range chicken breasts
- 1L almond Milk
- 2 cups cooked quinoa
- 5 radishes - thinly sliced
- 1 cup shelled edamame beans- cooked
- 1 bulb fennel - thinly sliced
- a handful of italian parsley & mint
- 1 lemon
- Extra Virgin avocado oil
- ½ cup pesto
- ½ cup flaked almonds - toasted
- In a saucepan over a medium heat, heat the almond milk until it reaches a rolling boil. Add 1 teaspoon of salt and then slowly lower the chicken breasts into the milk. Simmer for 12 -15 minutes until the chicken is cooked through completely. Cool and shred.
- In a large bowl, mix together the fennel, radish, edamame beans, quinoa, chicken, mint, parsley, flaked almonds, pesto, a drizzle of Extra Virgin Avocado oil and a squeeze of lemon. Toss until everything is well combined.
- Plate up and serve with chilled Ara Sauvignon Blanc.
- Devour!
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