Dukkah Chicken with Quinoa and Beetroot
Serves
2
Ingredients
- 300g chicken breast
- 60g rocket
- 50g feta cheese, crumbled
- 2 roma tomatoes, chopped
- 1 beetroot, peeled and cut into 2cm wedges
- 1 tbsp dukkah
- 1 lemon
- ¾ cup quinoa, soaked in cold water
- Extra virgin olive oil
- Pepper
Methods
- Half cover beetroot with water and bring to the boil. Cook for 10–15 minutes until tender. Drain.
- Drain and rinse the quinoa, add to a saucepan with 1½ cups of water. Place over medium heat and bring to the boil. Reduce heat and simmer for 12–14 minutes, or until tender and the liquid is absorbed. Transfer to a large bowl to cool slightly.
- Meanwhile, heat a lightly oiled large frying pan over medium to high heat. Toss chicken in combined dukkah and oil to evenly coat. Add chicken to pan and cook for about 3 minutes on each side, or until golden.
- Reduce heat to low. Cover with lid and cook for a further 5–6 minutes, turning halfway, until cooked through. Remove. Cover loosely with foil and rest for 5 minutes.
- Squeeze juice from lemon into quinoa, drizzle with olive oil, season with pepper. Gently stir warm beetroot, tomatoes, feta and rocket through quinoa.
- Serve with chicken and any remaining lemon wedges. Enjoy!
Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.
