Method

Preheat the oven to 200°C. Place the sweet potato and onion on a baking tray, and drizzle with a small amount of olive oil. Place in the oven and roast for 20 minutes, giving them a shake halfway. Drain and rinse the chickpeas. Cook the quinoa as the packet explains. Cut the chicken breast into strips and lightly sauté in the olive oil over medium heat until golden and cooked through. In a bowl, toss together the chickpeas, quinoa, chicken strips, sweet potato, onion and coriander. Add the olive oil, cumin, salt and pepper and lime juice. Toss to combine and serve.

Also in your lunchbox: 25 g almonds, 100 ml low-fat plain or vanilla yoghurt with assorted berries and pumpkin seeds stirred through and 175 ml apple juice

By Lisa Clark and Health24’s DietDoc, Dr Ingrid van Heerden, courtesy of Mediclinic Family. View the magazine here.