Coriander and Lime Chicken Salad Bowls

Name: Coriander and Lime Chicken Salad Bowls
Ingredients: 2 large boneless chicken breasts; 5 limes lime juice (save 1); 2 large handfuls fresh coriander (chopped); 2 teaspoons paprika; 2 teaspoons fresh minced garlic; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon cumin; 0.5 teaspoon chilli flakes (optional); 0.5 sliced finely onion; 80 ml cold water; oil spray (@frylighthq); salad ingredients of your choice; 50 g reduced fat hummus (per bowl); 8 tablespoons extra virgin olive oil; 1.5 tablespoons honey; 1 teaspoon garlic powder; 2 teaspoons sea salt crystals; 2 tablespoons fresh coriander (chopped); 80 ml lime juice; 60 ml white wine vinegar

Meal prep recipe

Ingredients

Chicken Marinade

Other ingredients

Salad Dressing

Directions

1
Mix together all of the chicken marinade ingredients in a small bowl. Slice the chicken breasts through the middle. You will then have 4 thin cutlets. Place in a food bag or bowl, then pour over the marinade and leave to marinate overnight or at least for 4 hours in the fridge.
2
Preheat a griddle pan or grill to a medium to low heat level, spray some oil spray then place the marinated chicken cutlets on the grill. Grill for a few minutes on each side until cooked through. Set to the side, squeeze over some lime juice and chopped coriander. Then cut the chicken into small cubes.
3
Add all the salad dressing ingredients into a jar, cover and then shake until the dressing is fully emulsified. Prep your chosen salad ingredients and portion the hummus into 4 x 50g portions.
4
Assemble your bowls with dressing, cooled chicken pieces, salad and then finally top with the hummus pots.

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