Banana Protein Shake


  • 1 teaspoon lemon zest
  • 1 teaspoon paprika
  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon olive oil
  • 8 chicken tenderloins (about 500g total)
  • 250g green beans, trimmed
  • 2 cups ’90 second quick’ brown rice and quinoa blend
  • 2 cups baby spinach
  • 425g can black beans, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • 300g corn kernels, rinsed, drained
  • 4 lemon wedges, to serve



  1. Combine the zest, paprika, lime juice and olive oil in a ceramic dish. Add the chicken and turn to coat. Set aside.
  2. Steam, boil or microwave the green beans for 2-3 minutes or until just tender. Drain.
  3. Heat a large chargrill pan or barbeque hotplate over medium heat. Grill the chicken for 3-4 minutes each side, or until cooked through.
  4. Meanwhile, heat microwave brown rice & quinoa blend according to packet instructions.
  5. Divide the brown rice & quinoa blend between the 4 bowls. Top each with spinach, black beans, tomatoes, corn kernels and 2 chicken tenderloins.
  6. Serve with a lemon wedge in each bowl.
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