INGREDIENTS
1/2
Avocado
50 g
Cabbage, white
1
Chilli, fresh red
1/2
bunch Coriander, fresh
2
Limes
1 tsp
Oregano, dried
2 tbsp
Pickled jalapenos
1/4
Pineapple
150 g
Quinoa
1
Olive oil
50 g
Yoghurt, natural
1
large handful Salad, leaves
2
X 150 g free-range chicken breasts