The Dishes

Herby Quinoa Chicken

Prep time: | Cook time: | Serves 4

  • Olive oil
  • Salt and pepper
  • 1 Lemon
  • 200g Quinoa
  • 30g Mint/parsley/tarragon (or whatever herb you like)
  • 30g Spinach
  • 20g Rocket
  • 12 Spears asparagus
  • 2 Chicken breasts
  • salt, pepper
  • 1 Garlic clove
  • 1 tbsp olive oil
  • Dressing:
  • 50g Basil
  • 1 clove garlic
  • Pinch sea salt
  • Pinch pepper
  • Zest and juice of 1/2 lemon
  • 85 mls olive oil
  • 30g Parmesan
  • 30g Almonds
  1. Heat the oven to 230C.
  2. For the chicken: Fill a dish with room temperature water and stir in 2 heaped teaspoons of salt. Place the breasts in the salt water solution leave for 15 mins at least. Then take out of the salt water, rinse off, pat dry and place on a baking tray. Season with salt and pepper, some olive oil and a crushed clove of garlic. Place in the oven for 10-15 minutes, until cooked through. Take out and leave to rest, before slicing.
  3. Simmer quinoa in salted water for 10-15 mins until tender, but still with some bite. Drain and leave to cool.
  4. Toss the asparagus spears in some olive oil and a pinch of salt and pepper. Roast for around 10 mins until just tender.
  5. Finely chop the herbs, slice roughly the spinach and rocket. Stir through the cooled quinoa, season and add in the zest and juice of one lemon and 1 tbsp olive oil. Set aside.
  6. Blitz all the dressing ingredients in a food processor until smooth.
  7. Now assemble by piling up the quinoa, placing chicken on top, with a drizzle of pesto. Serve with the asparagus and some shavings of parmesan if you like.
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