Ingredients to serve 2:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 30 ml olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Quinoa Salad:
- 170 grams quinoa, rinsed
- 480 ml water or low-sodium chicken broth
- 1-2 handfuls of cherry tomatoes, halved
- A small cucumber, diced
- 1 red or yellow pepper, diced
- Roughly ¼ of a red onion, finely chopped
- 4-5 sprigs of fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Swaps: Cous cous could be used instead of quinoa, or roasted sweet potato if you fancied something different!
Top tip: why not make a batch? This is a great recipe for batch cooking lunches or dinners. |
Method:
- Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Cook the Quinoa:
In a saucepan, bring the water or chicken broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork and let it cool slightly.
Prepare the Salad:
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, pepper, red onion, and parsley. Drizzle with lemon juice and season with salt and pepper to taste. Toss to combine.
Grill the Chicken:
Preheat your grill or grill pan over medium-high heat.
Grill the chicken for about 7-10 minutes on each side or until the chicken is cooked through.
Serve:
Place a generous scoop of quinoa salad on each plate and top with sliced grilled chicken.
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