Foodie shows off recipe for delicious Mexican-inspired feast and its healthy

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

A super-fit foodie has shown off her take on modern Mexican cuisine after tweaking her diet to lose weight without 'compromising on flavour'. 

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

The marketing executive recently lost 12kilos and now shares her recipes to help inspire others to get into the kitchen to improve their health.

And her recent offering, chipotle chicken and Mexican quinoa appeared to do the trick - inspiring hundreds of women to add it to their meal plans.

The chicken dish has 522 calories, according to Toni, with 42 grams of protein which helps you keep fuller for longer.

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

First Toni makes the 'Mexican' quinoa - which needs to cook for 16-18 minutes. 

While that's cooking she prepares her side salad before cooking her chicken breast.

She pan-fried the meat for four minutes before making a glaze which she poured directly over the top.

She then added the quinoa, side salad and sliced chicken onto a plate. 

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

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

How can I make Toni's Mexican chicken dish? 

 INGREDIENTS

 160g Skinless chicken thigh (or breast)?

1/2Tbsp (10g) Chipotle in adobo sauce?

15g Green Onion?

50g Tomato?

30g Avocado?

20g Mixed Lettuce?

20g Carrot (shredded)? 

 20g Mixed Lettuce?

20g Carrot (shredded)?

5g Taco Seasoning?

100g Corn Kernels?

60g Quinoa (raw)?

100g Tomato Passata ?

1 x Garlic Clove (crushed)?

1tsp 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 simmer over high heat. Reduce the heat to low and cook for 16-18 mins. Stand, covered, for 5 mins.?

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

FOR THE CHICKEN:  Season the chicken then cook on medium for 4-5 mins each side until golden (the chicken won't be cooked through). After, mix chipotle in adobo sauce with 1/2Tbsp of water to create a glaze. Reduce heat and pour the glaze over the chicken, cook, turning, for 1-2 mins.?

Toss the salad, carrot and avocado mixture with red wine vinegar and assemble your bowl as pictured.?

The young woman's followers were quick to comment on the dish, offering her compliments and saving the recipe for later. 

'You are incredible, this looks amazing,' one woman said.

'This is my kind of dinner,' added another. 

Toni revealed she had to rebuild her relationship with food after 'gaining and losing weight' when she was younger. 

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