Mediterranean Chicken, Quinoa & Fresh Herbs
Mediterranean Chicken, Quinoa & Fresh Herbs
Ingredients
Protein
- 600 g chicken tenderloins
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder or minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper
Fibre
- 1 cup quinoa rinsed
Fresh
- 1 cup red capsicums roasted, sliced
- 1 cup cherry tomatoes halved
- 1/3 cup kalamata olives pitted, chopped
- 1 cup spinach roughly chopped
- 1/2 red onion thinly sliced
- 1/2 cup parsley roughly chopped
- 1/2 cup basil leaves torn
Dressing
- 1 lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried oregano or thyme
- 1/2 teaspoon pure maple syrup optional
- Salt and pepper
Instructions
- Marinate the chicken in olive oil, garlic, oregano, paprika, salt, and pepper. Let marinate for 15 minutes.
- Heat a frying pan or grill pan over medium-high heat. Cook tenderloins for 3–4 minutes per side until golden and just cooked through. Set aside to rest.
- Combine roasted capsicum, tomatoes, olives, spinach, onion, parsley, and basil in a large bowl.
- Whisk lemon juice, vinegar, olive oil, mustard, oregano, salt, and pepper until combined.
- Arrange the quinoa in bowls. Spoon the herb salad into each bowl, top with warm sliced chicken, and drizzle generously with dressing.
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