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Quinoa & zucchini ribbon salad with marinated chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Simplify summer meals with a delicious gluten-free chicken and quinoa salad.
Ingredients:
  • 200g quinoa
  • Zest and juice of 1 lemon
  • 80ml olive oil
  • 1 long red chilli, seeds removed, finely chopped
  • 4 chicken breasts (skin on)
  • 1 zucchini, sliced lengthways into thin ribbons (a mandoline is ideal)
  • 250g punnet cherry tomatoes, halved
  • 100g feta, crumbled
Instructions:
  • In a saucepan, combine quinoa with 600ml water over medium heat until it simmers. Reduce heat to medium-low and cook for 10 minutes until quinoa is tender and water is almost absorbed. Drain well and cool before using.
  • In a bowl, combine lemon zest, 2 tablespoons of oil, and half of the chili. Add chicken, season well, and coat evenly. Cook chicken in a pan over medium heat with skin-side down until golden and crispy, about 4-6 minutes. Flip the chicken and continue cooking for another 6-8 minutes until fully cooked. Let the chicken rest, loosely covered with foil, for 2 minutes before serving.
  • Whisk together lemon juice, remaining chili, and 2 tablespoons of oil. Season the dressing and set it aside. In a large bowl, mix zucchini, tomatoes, feta, and cooked quinoa. Drizzle the lemon dressing over the salad and toss to combine.
  • Prepare individual plates of the flavorful quinoa salad and top each with sliced chicken breasts before serving.

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