Since coming back from New York in June, my attempt at creating a healthy lifestyle kinda took a different turn (the food is SO.GOOD.OUT.THERE) and now I’m trying to get back to where I was in regards to healthy eating. It’s always hard with food though, because it gets to a point where you’re either fresh out of ideas, or have loads of healthy recipe ideas which eat away at your finances. Healthy food is muy expensive!
Which is why I was so thrilled when the guys over at Total Greek Yogurt invited me to try out the #TryTOTAL Challenge where the aim was to try as many different recipe combinations with their TOTAL 0% Greek yogurt in seven days. I’ve never, ever thought to use yogurt while cooking lunch and dinner recipes so I was really excited to try this out as I’m such a huge yogurt eater.
I was sent some ingredients to make the chicken and quinoa* salad, which turned out lovely by the way so I thought I’d share the recipe with you guys.
- 2. Heat the oven to 190°C / 375°F / Gas Mark 5. Put the peppers and lemon in a 2 litre ovenproof dish. Add the chicken and bake for 30 minutes.
- 3. Meanwhile, bring the stock to the boil in a small pan, add quinoa and cook over a low heat, covered for about 15 minutes until the stock has been absorbed. Cool for 10 minutes.
- 4. Rest the chicken for 10 minutes on a board then slice thickly. Mix the peppers with the quinoa, radishes, fennel, mint and pomegranate seeds, then serve topped with the chicken and roasted lemon.
When I tell you that there was a party in my mouth?! It’s amazing how much of a difference adding yogurt makes. There are so many different textures and flavours within the dish that make it exciting as well as filling.
I also used what remained of the yogurt to make a Tandoori Chicken Pasta salad and a fruit cocktail breakfast (below).
The versatility of TOTAL 0% Greek Yogurt means you can literally add or use it as a healthy alternative to most dishes without compromising on taste. A staple on the ole’ shopping list from now on.