Ingredients

The following ingredients have 2 Servings
  • 170 g Quinoa (cooked)
  • 2 Chicken Breasts (pounded until thin)
  • 2 small Lemons
  • 3 tbsp Olive Oil
  • 100 g Brussels Sprouts (chopped)
  • 1 tbsp Balsamic Vinegar
  • 150 g Spinach Leaves
  • Large bunch Mixed Fresh Herbs ((we used dill, mint and chives))
  • 1 cloves Garlic
  • Salt and Pepper

Instruction

  • Place the fresh herbs, garlic clove, juice of one of the lemons and a tablespoon of olive oil into a food processor and mix to a paste. Stir through the quinoa and set aside ready for serving.
  • Coat the pounded chicken breasts with a tablespoon of the olive oil and a little salt and pepper. Heat a griddle over a medium high heat and then griddle the chicken breasts for 2-3 minutes on each side until cooked through and browned.
  • While the chicken is cooking heat the other tablespoon of oil in a frying pan or skillet and add the Brussels sprouts and shallot and saute for 5 minutes. Add the balsamic vinegar and cook until the sprouts are cooked with a little bit of a bite left. Add the spinach and let it wilt before removing from the heat. 
  • Split the quinoa between two bowls. Slice the chicken breasts and place on top of the quinoa along with a helping of the sprouts and spinach mixture. Serve with lemon wedges to squeeze over the top.