This is a low-carb meal, perfect for a healthy lunch at work and it’s really quick to make. This simple salad with Quorn roast ‘chicken’ sliced fillets is something I’ve been eating more of lately as I wanted to reduce my carb intake in order to maintain a healthy weight (or even better lose some weight). Since I don’t eat chicken, Quorn seemed to have been a perfect solution.
Quorn Roast Chicken Sliced Fillets are mostly made of Mycoprotein (85%) which is a healthy, meat-free form of high quality protein and is also a good source of dietary fibre. Mycoprotein is also low in fat and saturated fats and contains no cholesterol or trans fats at all.
I really like Quorn Roast Chicken Sliced Fillets as they come already cooked and you can use them straight from the pack. Of course they don’t taste like a roast chicken although they tried to make them taste similar by adding certain flavourings (not exactly sure what though which may not be a good thing).
Plain Quorn chicken fillets don’t taste exactly amazing but I came up with a very simple solution to make them taste better: I coat them with some olive oil and smoked paprika and heat them up in an oven/microwave. Voila, and I have something much better here. Adding warm Quorn on top of a mixed salad makes a quick and easy lunch.
Of course you could coat your Quorn fillets in other spices if you like but I like it simple and non-spicy.
Here is the recipe or I should really say how I put everything together..
- A pack of Quorn Roast Chicken Sliced Fillets (I get mine from Asda)
- mixed salad leaves (as much as you like, I like loads!)
- tomatoes (as many as you like)
- 1/3 cucumber, chopped
- 6 pitted black olives
- 1/2 avocado, chopped
- 1-2 spring onions, chopped
- a handful of pine nuts
- smoked paprika
- extra virgin olive oil
- organic apple cider vinegar
- salt
- Prepare all the vegetables and mix them all together. Place them into a container to take with you to work (if that's what you are doing).
- Open a pack of Quorn Roast Chicken Sliced Fillets, coat them in some olive oil and smoked paprika and if you are taking them to work, put them in a separate container.
- When ready to eat, just heat up the Quorn and mix the salad together with some olive oil, apple cider vinegar and salt.
- Finally, add the warm Quorn chicken fillets on top of the salad and enjoy!
- You could replace pine nuts with pumpkin or sunflower seeds for that extra crunch.
- Try adding beans for extra protein and to feel full for longer.
2 Comments
I’m a veggie and I will often make dishes like this for lunch – so quick and easy (I prefer the individual Quorn chicken pieces). I often put chick peas in too which bulks it up a bit.
It’s funny I am the opposite, I prefer these Quorn chicken fillets and don’t like chicken pieces too much. I add some beans sometimes but chickpeas also sound like a great idea. The more protein the better as it keeps you full for longer!