Roasted Chicken Breast
with Beetroot & Quinoa SaladIt’s hard not to feel your heart skip a beet when you look down at this rainbow on a plate. Proving that big on healthy doesn’t mean taste has to suffer, this roasted chicken breast comes alive with bitter edged rocket, fresh clean flavours of beetroot and nutty toasted sunflower seeds. Now that’ll put a smile on your dial!
Ingredients
2 tbs
sunflower seeds
⅔ cup
quinoa
2 fillet
chicken breast
1
beetroot
1 bag
rocket
1
lime
Not included in your delivery
2 cup
water
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, rinse quinoa, wash & grate beetroot, wash rocket and juice the lime.
Place a medium ovenproof frying pan over a medium heat. Add the sunflower seeds and cook, tossing, for 1-2 minutes or until toasted. Remove from the pan and set aside.
Place the quinoa and water in a medium saucepan and bring to the boil. Reduce to a simmer and cook, uncovered, for 12-15 minutes or until tender. Drain. Cover to keep warm.
Meanwhile, heat the olive oil in the same medium ovenproof frying pan over a medium-high heat. Season the chicken breast with salt and pepper. Add to the frying pan and cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for a further 8-10 minutes or until the chicken is cooked through. Slice the chicken into 1 cm thick slices.
Transfer the cooked quinoa to a medium bowl. Stir through the beetroot, sunflower seeds and rocket. Drizzle with a little olive oil and the lime juice. Season with salt and pepper.
To serve, divide the beetroot quinoa between plates. Top with the sliced chicken pieces.
