Chicken breast 220g, butternut squash 280g, lettuce 180g, cucumber 120g, carrots 100g, baby tomatoes 125g, lotus root 40g, broccoli 120g, quail eggs 8, tricolor quinoa 25g, olive oil 35g, vinegar 40g, Italian spice mix (optional) moderate amount, sea salt moderate amount, crushed black pepper moderate amount, lemon juice (optional) moderate amount, chili powder (optional) moderate amount, almonds and raisins moderate amount

Practice

1, first of all, wash the chicken breast, with kitchen paper to absorb the surface moisture, the chicken breast on the shaved in half, sprinkled with the appropriate amount of sea salt (a little more, the chicken breast is more difficult to taste), crushed black pepper and lemon juice, to the chicken breast to do a horse and chicken, so that the seasoning is better flavor; chicken breast into a plastic bag, squeeze the air, tie the bag tightly, and put it into the bag. air, tighten the mouth of the bag, marinate in the refrigerator overnight (12 hours), there is no time for partners to marinate at least half an hour in advance can be;

2, and then the pumpkin peeled and pith cut into small pieces, baking sheet paved with greaseproof paper, will be pumpkin pieces spread on the baking sheet. Sprinkle a little sea salt, black pepper and olive oil scratched, so that each side of the pumpkin block is smeared with olive oil, so that the roasted pumpkin is relatively bright; preheat the oven at 200 degrees Celsius, the pumpkin block into the oven to bake for 30 minutes, baked to the surface of the pumpkin slightly charred and brown when removed from the cool standby can be;

3, and then the cucumber spacing planes peeled and cut thick slices of small tomatoes cut in half, peeled carrots thinly sliced standby can be;; then tri-colored quinoa peeled and pith cut small cubes, then the tri-colored quinoa peeled and cut thinly sliced standby can be Then the tricolor quinoa wash, soak for 15 minutes, wash and peel the lotus root, cut thin slices, pot of boiling water, into the lotus root slices boiled, fished out to cool; quail eggs cooked in cold water into the pot, fished out of the water to cool, peeled shells cut in half; cut the materials with a good plate standby;

4, and then chicken breasts in advance from the refrigerator out of the return to the warmth of the pot into a little olive oil into the chicken breasts, the whole small fire with a lid, the chicken breasts, the whole small fire with a lid. Both sides of the simmering fry 3 minutes, like spicy can sprinkle some paprika, fried chicken breast cut into small pieces, tricolor quinoa into the pot, add water not more than half a fingernail cover, high heat to boil and turn to low heat with a lid to cook for about 10 minutes (need to check from time to time to prevent the boil dry sticking to the pot) can be;

5, and finally cooked quinoa fish out of the water to cool and standby, olive oil + vinegar + a little Italian spice mix stirred evenly, lettuce washed and torn into small pieces, all the ingredients are ready, and finally the ingredients on a plate, drizzled with vinaigrette can start!