Sunday night dinner sorted! Foodie shares recipe for delicious Mexican-inspired feast… and it’s healthy
- A young foodie shared her inspirational low-calorie version of a Mexican meal
- Toni Ferreira, 26, from Bondi is a marketing executive with a passion for food
- She is also passionate about fitness and building positive relationships
Toni Ferreira, 26, from Bondi in Sydney’s eastern suburbs, says people should focus on their relationship with food rather than whether it’s seen as “good or bad”.
A super fit foodie has shared her take on modern Mexican cuisine after adjusting her diet to lose weight without “compromising taste”.
Toni Ferreira, 26, from Bondi in Sydney’s eastern suburbs, says people should focus on their relationship with food rather than whether it’s seen as “good or bad”.
The marketing director recently lost 12 pounds and is now sharing her recipes to inspire others to get into the kitchen to improve their health.
And her latest offering, chipotle chicken and Mexican quinoa, seemed to do the trick — and inspired hundreds of women to include it in their diets.
The chicken dish has 522 calories and 42 grams of protein, according to Toni, which helps you stay full longer.
The recipe calls for chicken, tomato, avocado, lettuce, carrot, corn, quinoa, and some spices and takes just 25 minutes to cook.
First, Toni makes the “Mexican” quinoa – which needs to cook for 16-18 minutes.
While that cooks, she prepares her side salad before cooking her chicken breasts.
She fried the meat in the pan for four minutes beforehand make a glaze that she poured directly over it.
Then she added the quinoa, side salad, and sliced chicken to a plate.
“Nutritious and healthy food can be fun,” she told FEMAIL.
Toni starts making the quinoa – which takes 18 minutes to master
How can I prepare Toni’s Mexican chicken dish?
INGREDIENTS
160 g skinless chicken thighs (or breast)⠀
1/2 tbsp (10g) chipotle in adobo sauce⠀
15 g spring onion⠀
50 g tomato⠀
30g avocado⠀
20 g mixed salad⠀
20 g carrot (shredded)⠀
20 g mixed salad⠀
20 g carrot (shredded)⠀
5g taco seasoning⠀
100 g corn kernels⠀
60g quinoa (raw)⠀
100g tomato puree ⠀
1 x clove of garlic (crushed)⠀
1 teaspoon red wine vinegar⠀
5g taco seasoning⠀
METHOD
FOR THE QUINOA: In a medium saucepan, combine quinoa, corn, garlic, passata, taco seasoning, 1/4 cup water and season with salt. Cover and bring to a simmer over high heat. Reduce the heat to low and cook for 16-18 minutes. Stand covered for 5 minutes.⠀
FOR THE SALAD: Meanwhile, dice the onion, tomato and avocado. Season with salt and pepper.⠀
FOR THE CHICKEN: Season the chicken, then sear on medium-high for 4-5 minutes on each side until golden brown (chicken will not be cooked through). Next, mix chipotle in adobo sauce with 1/2 tablespoon water to create a glaze. Reduce the heat, pour the glaze over the chicken, cook for 1-2 minutes while turning.⠀
Toss the lettuce, carrot, and avocado mixture with red wine vinegar and assemble your bowl as shown.⠀
The young woman’s followers were quick to comment on the dish, complimenting her and saving the recipe for later.
“You are amazing, that looks amazing,” said one woman.
“This is my kind of dinner,” added another.
Toni revealed she needed to rebuild her relationship with food after “gaining and losing weight” at a younger age.
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source https://www.bisayanews.com/2022/01/30/foodie-shows-off-recipe-for-delicious-mexican-inspired-feast-and-its-healthy/
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