Warm Chicken with Quinoa, Pomegranate and Sprouts

Serves:
4-6
The perfect light chicken salad for summer.

Ingredients

CHICKEN

1tblsp Tbsp chermoula spice mix
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

120g mixed sprouts

DRESSING

1 tsp seeded mustard
Juice 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 1315kJ
PROTEIN 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
Rating: