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Poached chicken, broccolini & pesto quinoa (gluten-free)
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Protein-packed chicken and quinoa salad for a hearty meal.
Ingredients:
  • 200g quinoa
  • 375ml chicken stock
  • 4 x 170g chicken breast fillets
  • 36.40 gm extra virgin olive oil
  • 35g pepitas
  • 21.00 gm lemon juice
  • 90g pesto
  • 1 bunch broccolini, trimmed, blanched
Instructions:
  • In a saucepan, simmer quinoa and stock until tender, then let it stand covered for 5 minutes before fluffing with a fork.
  • In a pot of gently simmering, salted water, cook the chicken for 5 minutes. Remove from heat, cover, and let it sit for 15-20 minutes until fully cooked. Drain the chicken before using.
  • In a small pan set over high heat, warm up 1 tablespoon of oil. Toss in the pepitas, season them, and stir while cooking for 1-2 minutes until they turn golden brown.
  • Shred the chicken and toss in a large bowl with lemon juice, 1 tablespoon oil, and seasoning. Add the remaining ingredients and mix well. Transfer to a platter and enjoy!

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