Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
For the dressing
- 2tablespoons olive oil
- 5tablespoons lemon juice
- 1 pinch salt
- 1 pinch cracked black pepper
- 4tablespoons parsley, fresh, chopped
- 200grams quinoa
- 4 large chicken breasts
- 100grams feta, crumbled
- 75grams baby leaf spinach
Nutrition per serving
2520kJ / 605Cal
2520 Kilojoules or 605 Calories
29% of daily energy intake*
Protein
12.6grams
Fat
17.9grams
Carbs
34.2grams
Sugars
1.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty lunch or light dinner salad with creamy feta.
Method
Step 1 of 5
Boil the quinoa for 15 minutes, drain well and set aside to cool in a large bowl.
Step 2 of 5
Brush the chicken breasts with oil, season and fry in a grill pan over a high heat for 4 minutes on each side, or until cooked through.
Step 3 of 5
Whisk together the remaining olive oil, lemon juice and half the parsley and season to taste.
Step 4 of 5
Place the potatoes in a baking dish with the garlic and roast in the oven for 30 minutes.
Step 5 of 5
Slice the chicken and add to the quinoa along with the spinach and dressing. Add the feta and remaining parsley and serve.
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