Recipes
Chicken, quinoa and salad
Cooked chicken breast, quinoa, and a variety of veggies, herbs, and dressings are combined protein-packed salad. It contains a variety of vitamins and minerals that help to make a well-balanced diet. It consist of Vitamins K, C, E, and Minerals.
Ingredients 10
- 100g / ⅗ cup of quinoa (Kinwa)
- 1 garlic clove, crushed
- 1 tablespoon of extra-virgin olive oil (Jaitoon ka tel)
- 150g / ¾ cup of tomatoes, roughly chopped
- 50g / ½ cup of Indian cottage cheese (Paneer), crumbled
- ½ of lemon
- 2 of chicken breasts
- Handful pitted black kalamata olives (Kalamaata jaitoon)
- ½ of red onion, finely sliced
- Small bunch mint leaves (Pudina), chopped
Method
- Add quinoa (kinwa) and water in a pan.
- When water starts boiling reduce the flame.
- Cover and cook until all the liquid is absorbed (about 10-15 minutes).
- Rinse in cold water and drain thoroughly.
- Toss the chicken fillets in the olive oil (Jaitoon ka tel).
- Add some seasoning, chilli, and garlic.
- Lay in a hot pan and cook for 3-4 minutes on each side or until cooked through
- Transfer to a plate and set aside.
- Next, tip the tomatoes, olives (jaitoon), onion, Indian cottage cheese (paneer), and mint (pudina) into a bowl.
- Toss in the cooked quinoa (kinwa).
- Stir through the remaining olive oil (Jaitoon ka tel), lemon juice, and zest.
- Season well.
- Serve with the chicken on top.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 424 Kcal |
|---|---|
| Carbohydrates | 50 g |
| Proteins | 17 g |
| Fat | 21 g |
| Saturated Fat | 6 g |
| Fiber | 17 g |
| Sugar | 11 g |