Balsamic Chicken Salad with Lemon Quinoa

• 분량: 6 servings

재료

1/2 cup dry quinoa

1 cup vegetable or chicken stock ((or water mixed with 1 teaspoon vegetable stock powder))

Pinch of salt to season

Juice of 1/2 a lemon

6 boneless chicken thigh or breast fillets (, trimmed of fat)

1 tablespoon garlic ((or plain) olive oil)

2 tablespoons balsamic vinegar

Juice of 1/2 a lemon

1 teaspoon vegetable stock powder

1 teaspoon garlic powder/granules or 1 clove garlic (, crushed)

6 cups (200g | 7oz) cos lettuce, washed and shredded

200 g | 7oz grape tomatoes (, halved)

1/2 medium red onion (, thinly sliced)

100 g | 3.5oz pitted kalamata olives

50 g | 1.7oz reduced fat Feta cheese

1/2 cup continental parsley

2 tablespoons garlic olive oil

2 teaspoons balsamic vinegar

방향

For Lemon Quinoa:

In a small saucepan, combine quinoa, stock and salt together. Bring to the boil; reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.

For Chicken:

Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder and garlic powder/granules. Saute the chicken until nice, crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.

For Dressing:

Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.

For Salad:

Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

영양 정보

• 칼로리: 341 kcal
• 지방 전체: 21 g
• 탄수화물 전체: 7 g
• 식이섬유: 2 g
• 단백질: 28 g