Safe Dishes for Autoimmune Hepatitis

Preparing the Chicken 1. Preheat the oven to 375°F (190°C).

2.Season the chicken breasts with olive oil, garlic powder, paprika, turmeric, black pepper, and a squeeze of lemon juice.

3.Place the seasoned chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through. Let them rest before slicing.

Cooking the Quinoa 1. Rinse the quinoa under running water to remove bitterness.

5.2. In a saucepan, combine quinoa with double the amount of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed.

Preparing the Vegetables 1. Cut the broccoli into florets, slice the carrots, and dice the bell peppers.

7.2. Heat olive oil in a skillet, then add the vegetables and sauté until tender. Season with salt and pepper.

Making the Salad 1. In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, diced red onion, and sliced avocado.

9.2. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.

10.3. Drizzle the dressing over the salad and toss to combine.

Assembling the Dish 1. Serve the sliced chicken on a bed of cooked quinoa, alongside the sautéed vegetables and salad.

12.2. Garnish with fresh parsley before serving.