A simple and delicious salad recipe that’s fresh, zesty and warm, the perfect healthy meal for this colder season.
Ingredients
½ cup (75g) chicken breast
1 lemon
1 tsp rosemary
½ cup frozen peas
2 tbsp coriander
1 tbsp 0% fat Greek yoghurt
½ cup Lebanese cucumber
¼ cup baby spinach
½ cup cherry tomatoes
¼ cup quinoa (raw)
¼ cup red onion
½ tsp olive oil
* ¼ to ½ cup more of baby spinach if preferred
Method
- Place the chicken in a ziplock bag. Add onion, chopped into large slices; 1/2 tsp oil; juice of the lemon and add remaining lemon and rosemary to bag. Marinate in the fridge for at least 1 hour (overnight is fine).
- Preheat the oven to 200C. Place the marinated chicken, onion and lemon into a shallow baking dish and pour the marinade over. Cook for about 30 minutes or until cooked through. Rest.
- While the chicken is baking, prepare quinoa according to packet instructions.
- Chop coriander and steam, boil or microwave peas. Mix cooked quinoa, peas, coriander and yoghurt. Season with salt and pepper.
- Prepare the salad by slicing cucumbers and tomatoes and mixing these with baby spinach. Season with salt and pepper and dress with 1/2tsp of oil.
- Serve quinoa topped with chicken and salad. Use additional lemon slices and green herbs as preferred.