Warm Chicken with Quinoa, Pomegranate and Sprouts
The perfect light chicken salad for summer.
½ tsp turmeric powder
¼ tsp chilli powder
Salt and pepper
4 chicken thigh fillets, trimmed of fat
1 Tbsp olive oil
Quinoa salad
1 cup quinoa
2 cups water
½ cup chopped parsley
Zest of 1 lemon
1 avocado, sliced
1 pomegranate, seeded
2 cups mixed lettuce leaves – beetroot, mizuna, rocket and spinach
Juice of 1 lemon
50ml extra virgin olive oil
1 tsp dulse flakes
Salt and pepper
5 Whisk dressing, pour over salad. Serve topped with sliced chicken.
PROTEIN 26.8g
FAT – TOTAL 25g
SATURATED FAT 5.2kg
CARBOHYDRATES 46.8g
SUGARS 6g
SODIUM 116mg
Ingredients
CHICKEN
1tblsp Tbsp chermoula spice mix½ tsp turmeric powder
¼ tsp chilli powder
Salt and pepper
4 chicken thigh fillets, trimmed of fat
1 Tbsp olive oil
Quinoa salad
1 cup quinoa
2 cups water
½ cup chopped parsley
Zest of 1 lemon
1 avocado, sliced
1 pomegranate, seeded
2 cups mixed lettuce leaves – beetroot, mizuna, rocket and spinach
120g mixed sprouts
DRESSING
1 tsp seeded mustardJuice of 1 lemon
50ml extra virgin olive oil
1 tsp dulse flakes
Salt and pepper
Method
1 Place spices, salt and pepper in a bowl and stir until combined. Add chicken and toss to coat. Cover and refrigerate for one hour.
2 Place quinoa and water in a medium saucepan and bring to the boil. Cover and simmer for 10 minutes or until liquid has been absorbed.
3 Heat a chargrill or frying pan until hot, drizzle chicken with oil and cook for 5 minutes each side or until cooked through.
4 Place quinoa, parsley, lemon zest, avocado, pomegranate, mixed leaves and sprouts in a large bowl and toss to combine.5 Whisk dressing, pour over salad. Serve topped with sliced chicken.
Notes
NUTRITIONAL INFO
Quantity per serving
ENERGY 1315kJPROTEIN 26.8g
FAT – TOTAL 25g
SATURATED FAT 5.2kg
CARBOHYDRATES 46.8g
SUGARS 6g
SODIUM 116mg
- Source:
- New Idea
- Author:
- Stylist:
- Caroline Marson
- Photographer:
- Andre Martin
