Juicy Chicken Meatballs and Tropical Quinoa Salad
50Min
Easy
Ingredients
5
Servings
ingredient_quantity
recipe ingredient
700
g
Chicken breast
1
piece
Egg
1
Sachet
MAGGI® Juicy Coriander & Garlic Mix
5
g
Vegetable Oil
100
g
Onion, finely chopped
2
cups
Quinoa, cooked
3
cups
Water
5
g
Ground cinnamon
45
mg
Lime juice
0.5
cup
Black bean, canned, drained and rinsed
1
cup
Pinapples
100
g
Avocado
1
tbsp
Olive oil
.
Nutrition Value
Energy
443.36 kcal
Protein
43.85 g
Carbohydrates
36.43 g
Fats
13.37 g
Information per serving
Instruction
50 Minutes
-
Step 1
In a medium bowl mix together minced chicken, egg, and the MAGGI® Juicy Chicken spice mix, mix well and shape into meatballs (smaller than a golf ball). Gently place inside the provided bag, tie the bag and cook in preheated oven at 200 degrees C for 45 minutes. -
Step 2
Meanwhile, heat vegetable oil in a medium size pot, add onion and sauté until golden but not brown. Add washed quinoa and cinnamon stick, cover and allow to cook over medium heat until quinoa is fully cooked and the water is absorbed (around 20 minutes). -
Step 3
Gently fluff cooked quinoa with a fork and transfer to a mixing bowl, remove cinnamon stick and discard. Add in lime juice, beans, pineapple, avocado and drizzle with olive oil. Gently toss the salad until mixed then transfer to a serving platter and arrange meatballs on top.
