Balsamic Chicken with Lemon Quinoa

Lemon Quinoa:
½ cup dry quinoa
1 cup vegetable or chicken stock
Pinch of salt to season
Juice of ½ a lemon

6 boneless chicken thigh or breast fillets, trimmed of fat
1 tablespoon garlic olive oil
2 tablespoons balsamic vinegar
Juice of ½ a lemon
1 teaspoon vegetable stock powder
1 teaspoon garlic powder/granules or 1 clove garlic, crushed

6 cups cos lettuce, washed and shredded
200g grape tomatoes, halved
½ medium red onion, thinly sliced
100g pitted kalamata olives
50g reduced fat Feta cheese
½ cup continental parsley

2 tablespoons garlic olive oil
2 teaspoons balsamic vinegar


For Lemon Quinoa:
In a small saucepan, combine quinoa, stock and salt together. Bring to the boil; reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.

For Chicken:
Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder and garlic powder/granules. Saute the chicken until nice, crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.

For Dressing:
Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.

For Salad:
Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.
Recipe via @cafedelites (Instagram)

Bennie Blends
Bennie Blends