Ingredients:
- 2tsp olive oil
- 1/2 a banana shallot
- Handful of spinach (I used frozen)
- 45g quinoa
- 15g cashew nuts
- 1/4 tin cannellini beans
- 80g butternut squash
- 90ml Freja bone broth
- 120g chicken breast
- 1tbsp fresh parsley
- 1tbsp balsamic vinegar
Method
1. Preheat oven to 200 degrees celsius.
2. Chop the squash and shallot in to small chunks and slice the chicken breast in half so it cooks a little quicker.
3. Add to a pan and drizzle with 1tsp olive oil and 1/2tbsp balsamic vinegar (if you are worried about the chicken drying out, you can add a little tin foil to the top of the chicken to keep the moisture in).
4. Cook in the oven for around 20 mins (or until the veggies are soft and golden and the chicken is cooked through.
5. Meanwhile, cook the quinoa in a pan according to packet instructions with the Freja bone broth.
6. Mix together the dressing using 1tsp olive oil, 1/2tbsp balsamic, salt and pepper.
7. Rinse and drain the beans and wilt the spinach and finely chop the parsley ready to assemble your bowl.
8. Slice the chicken and add to a bowl with all other ingredients, drizzling over the dressing before serving!
