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Grilled chicken with charred pineapple salad
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Total Time:
30 minutes
Protein-packed quinoa and lean chicken make a delicious and nutritious post-workout meal for muscle growth and repair.
Ingredients:
  • 1 teaspoon dried oregano
  • olive oil
  • 2 x 150 g free-range chicken breasts
  • 150 g quinoa
  • 50 g white cabbage
  • 1 large handful of salad leaves
  • ¼ of a pineapple
  • 50 g natural yoghurt
  • 1 fresh red chilli
  • ½ an avocado
  • ½ a bunch of fresh coriander (15g)
  • 2 tablespoons pickled jalapeños
  • 2 limes
Instructions:
  • In a bowl, mix oregano with 1 to 2 tablespoons of oil, then season with sea salt and black pepper. Use a sharp knife to butterfly the chicken breasts, coating them in the herby oil mixture. Let it marinate. Cook quinoa as per package instructions, drain, and set aside. Make the avocado dressing by blending avocado, half the coriander, jalapeños, pickling liquid, lime juice, and a splash of oil until smooth. Mix the dressing with quinoa. Shred cabbage, pick coriander leaves, and toss with salad leaves. Grill pineapple until charred, then grill chicken until cooked through. Rest chicken and chop pineapple. Serve chicken and pineapple on a plate, with quinoa dressing on one side. Toss leaves and cabbage with lime juice, salt, pepper, and chopped chili. Divide salad among plates and serve.

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