Serving: 1
Preparation time: 1 hour 30 minutes
Cooking time: 25 minutes
Chicken and salad may sound like a fairly basic recipe, but such familiarity also provides comfort – there are few dishes more warming and wholesome than this marinated chicken with quinoa green salad. Tuck into this meal, which works equally well as a lunch or dinner, and you’ll find your metabolism boosted in no time thanks to the presence of superfoods such as quinoa and the acidic qualities of the lemon juice – making this recipe every bit as healthy as it is lip-smackingly delicious.
Ingredients:
-
- 120g chicken breast
For the Marinade
-
- Juice of half a grapefruit
- 1tsp mustard
- 1tsp raw honey
- 1tbsp olive oil
- 2tbsp Greek yoghurt
- ½tsp Himalayan salt
- 2 pinches of black pepper
For the Salad
-
- 80g cooked quinoa
- 5 cherry tomatoes
- 50g rocket salad
- 20g lamb’s lettuce
- 10 pine nuts
- 1tbsp extra virgin olive oil
- 1tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Mix all the ingredients for the marinade, add the chicken breast and place it into a glass container. Seal the container and place it in the refrigerator for 1½-2 hours.
- Cook the quinoa, as per manufacturer’s instructions and let it cool. Grill the marinated chicken in a grill pan. When it’s ready (approximately 6 minutes each side), set it aside, but don’t take it out of the pan yet.
- Test chicken to ensure it is cooked all the way through.
- Cut the tomatoes in half and mix with rocket salad and lamb’s lettuce. Add the cooked quinoa and mix well.
- Now add pine nuts, olive oil, lemon juice and sprinkle with salt and pepper.
- Cut the chicken into slices and serve together with the salad.
Nutrients per serving:
Calories 589, Carbohydrates 35.2g, Fibre 3.4g, Sugar 10.6g, Fat 36g (of which saturated 5.7g), Protein 36.8g, Sodium 589mg