There are a fair few ingredients for this, but it is quick to prepare and cook, its a great, tasty and fresh summer time dinner. Serves around 4 people and can be kept in the fridge over night and taken to work for lunch.
- 4 x Chicken Breast
Marinade
- 1 x Lemon juice and zest
- 2 x tablespoon Harissa Paste
- Salt and Pepper
Quinoa Salad
- Bunch Spring Onion
- Half Cucumber
- Pomegranate Seeds
- 6 Radishes
- Avocado
- 1 x Pack of Gourmet Merchant Quinoa
- Bunch Fresh Coriander
- Bunch Fresh Mint
- 12 x Cherry Tomatoes
- 1 x Lemons juice and zest
- Salt and Pepper
- Good Quality Extra Virgin Oil
Yoghurt Sauce
- 1 tablespoon of Tahini
- 4 – 6 tablespoons Greek Yoghurt
- 1 tablespoon Garlic Infused Olive Oil
- Salt and Pepper
First slice your chicken breasts and put in a bowl with the marinade.
Cook the quinoa according to the packet and set aside to cool. Slice your cucumber in quarters, thinly slice the radish, half your cherry tomatoes, chop finely the green bits of the spring onion, coriander and mint, and chop your avocado into bite sized chunks. Put them all into a large bowl and stir to combine. Add your pomegranate seeds, lemon juice and zest – stir through.
Next make up your yoghurt sauce and stir to combine in a bowl.
Heat a large frying pan with a tablespoon of garlic infused olive oil and once hot add your chicken and stir fry until cooked through.
Add your quinoa to your salad vegetables season well, drizzle over some your good quality olive oil and stir to combine.
Serve the quinoa salad with the chicken and a good dollop of the yoghurt sauce.
palmernoms 