METRIC MEASURMENTS
PROTEIN POWER

1 cajun chicken thigh

75g harissa chickpeas

½ avocado

50g almonds

60g of heritage tomatoes

10g balsamic glaze

1 bag cauliflower rice

Micro herbs to garnish

Marinade chicken thigh in cajun seasoning and oil. Place chicken thigh onto the grill. Once cooked to core temperature of 75 degrees. Place the cauliflower rice onto the grill with a little bit of oil and sea salt and grill for 2-3 mins. To plate, place all ingredients around edges of the salad bowl. Top the tomatoes with balsamic. Cooked chicken needs to be sliced and goes on top in the middle of the bowl and finished with micro herbs.

HARISSA CHICKPEAS

800g chickpeas

50g harissa Powder

Drain chick peas from brine, once drained place into a metal bowl.

IIMPERIAL MEASUREMENTS PROTEIN POWER

1 sliced Cajun chicken breast

3 oz. heirloom tomatoes

¼ oz. balsamic glaze

½ sliced avocado

2.5 oz. Harissa chickpeas

2 oz. smoked almonds

6 oz. warm cauliflower rice

1 pinch micro greens

Marinade chicken breast in cajun seasoning and oil. Place chicken breast onto the grill. Once cooked to core temperature of 165 F. Place the cauliflower rice onto the grill with a little bit of oil and sea salt and grill for 2-3 mins. To plate, place all ingredients around edges of the salad bowl. Top the tomatoes with balsamic. Cooked chicken needs to be sliced and goes on top in the middle of the bowl and finished with micro herbs.