Chicken and Quinoa

This is such a satisfying dish and is light on the washing up! Cooking the quinoa in the same liquid as the chicken gives it such a delicious flavour.

Ingredients

1 tbsp olive oil
2 chicken breasts
1 tsp Garlic powder
1 tbsp Dijon mustard
1 tsp paprika
1/2 tbsp Italian herbs
Salt and pepper
1 cup of white wine
Chicken or veg stock to cover
1/2 lemon juice
1 onion, diced
2 cloves garlic, chopped in 2
160g quinoa
200g asparagus, chopped
Grated Parmesan to taste (or vegan parmesan)

Needed kitchenware

Item A
Item B
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Instructions

Rub the chicken breasts with the garlic powder, mustard, paprika, Italian herbs, salt and pepper.

Heat oil in a deep pan over medium high. Add the chicken breasts and brown on each side, about 2 mins per side.

Add the white wine, stock, lemon juice, onion and garlic. Bring to a boil and them reduce to a simmer. Allow to simmer for about 20 minutes.

Remove the chicken and set aside. Add the quinoa and asparagus to the liquid. Cook for about 20 minutes over medium heat, until the liquid has evaporated. Add grated parmesan to taste.

Serve the chicken over the quinoa.

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Tip

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef