QUINOA, CHICKEN AND COURGETTE SALAD

YIELD: 4 servings
PREP: 20 minutes
COOK: 5 minutes
READY IN: 25 minutes
CUISINE: Mediterranean
COURSE: Salad
SKILL LEVEL: Beginner

A fresh salad made with the wonder grain quinoa! Portions per serving on the Good Habits Plan 1 1/2 x Carbohydrate 2 ½ Protein 1x Vegetable

 INGREDIENTS

  • 180 g Quinoa
  • 400 g Chicken Breast Skinless
  • Cooking Spray Oil
  • 3 small Gougettes Cut Lengthwise (about 4 slices per courgette)
  • Bunch Fresh Coriander Leaves chopped finely
  • 5 Shallots Sliced thinly
  • Salt and Pepper To Taste
  • 1 Lime (juice)
  • 1 tablespoon Soy Sauce
  • 1 large Garlic Clove Minced
  • 1 teaspoon Cumin Ground

INSTRUCTIONS

  • Cook quinoa according to instructions on packet.
  • Note: You can make the quinoa salad 1 day ahead, cover and chill. Bring to room temperature before serving.
  • Preheat the grill and season the chicken. Spray the grill with low fat spray and grill the chicken for 10 minutes on each side, or until the juices run clear and there is no pink meat. After turning the chicken, add the courgette slices to the grill and cook until slightly softened, about 3 minutes each side. When the chicken is done, put on a plate and set aside.
  • Whisk together the dressing ingredients in a large bowl. Reserve 2 tablespoons before stirring in the quinoa, half the coriander, the shallots and courgettes. Season to taste.
  • Divide the quinoa salad between 4 plates. Slice the chicken breasts diagonally and divide the pieces between each plate. Drizzle with the reserved dressing and sprinkle with the remaining coriander before serving.

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