November 27, 2022

Foodie shows the recipe for a delicious Mexican-inspired treat and it’s healthy

Sunday night dinner sorted! Foodie shows off the recipe for a delicious Mexican-inspired treat…and it’s healthy

  • A young foodie showed off her inspiring low-calorie version of a Mexican meal
  • Toni Ferreira, 26, from Bondi is a marketing manager with a passion for food
  • She is also passionate about fitness and developing positive relationships.










Toni Ferreira, 26, from Bondi in Sydney’s eastern suburbs, says people should focus on their relationship with food rather than whether it’s seen as ‘good or bad’

A fit foodie has shown her take on modern Mexican cuisine after altering her diet to lose weight without ‘compromising on flavor’.

Toni Ferreira, 26, from Bondi in Sydney’s eastern suburbs, says people should focus on their relationship with food rather than whether it’s considered ‘good or bad’.

The marketing manager recently lost 12 pounds and is now sharing her recipes to inspire others to get into the kitchen to improve their health.

And its recent offering, Chipotle Chicken and Mexican Quinoa, seemed to do the trick – inspiring hundreds of women to add it to their meal plans.

The chicken dish is 522 calories, according to Toni, with 42 grams of protein helping you stay full longer.

The recipe calls for chicken, tomato, avocado, lettuce, carrot, corn, quinoa and some spices and only takes 25 minutes to cook.

Toni first prepares the “Mexican” quinoa – which should cook for 16-18 minutes.

While it cooks, she prepares her side salad before cooking her chicken breast.

She seared the meat for four minutes before make a frosting that she poured directly on top.

She then added the quinoa, side salad and chicken slices to a plate.

“Eating nutritious and healthy can be fun,” she told FEMAIL.

Toni starts by preparing the quinoa - which takes 18 minutes to master

Toni starts by preparing the quinoa – which takes 18 minutes to master

How do I make Toni’s Mexican Chicken Dish?

INGREDIENTS

160g Skinless chicken thigh (or breast)⠀

1/2 tbsp (10 g) chipotle in adobo sauce⠀

15g green onion⠀

50g Tomato⠀

30g Avocado⠀

20g mixed lettuce⠀

20g Carrot (grated)⠀

20g mixed lettuce⠀

20g Carrot (grated)⠀

5g taco seasoning⠀

100g corn kernels⠀

60g Quinoa (raw)⠀

100g tomato passata ⠀

1 x garlic clove (crushed)⠀

1 teaspoon of red wine vinegar⠀

5g taco seasoning⠀

METHOD

FOR THE QUINOA: Put the quinoa, corn, garlic, passata, taco seasoning, 60ml water in a medium saucepan and season with salt. Cover and bring to a boil over high heat. Reduce the heat to low and cook for 16 to 18 minutes. Standing, covered, for 5 minutes.⠀

FOR THE SALAD: Meanwhile, dice your onion, tomato and avocado. Season with salt and pepper.⠀

FOR THE CHICKEN: Season the chicken then cook over medium heat for 4-5 minutes on each side until browned (chicken will not be cooked through). Next, stir the chipotle into the adobo sauce with 1/2 tablespoon of water to create a glaze. Reduce the heat and pour the glaze over the chicken, cook, turning, for 1-2 minutes.⠀

Toss salad, carrot and avocado mix with red wine vinegar and assemble your bowl as pictured.⠀

The young woman’s followers were quick to comment on the dish, compliment her and save the recipe for later.

“You are amazing, it looks amazing,” said one woman.

“That’s my kind of dinner,” added another.

Toni has revealed she needed to rebuild her relationship with food after “gaining and losing weight” when she was younger.