Herb Seared Chicken & Quinoa Salad

Prep
10 mins

Cooking
20 mins

Serves 2

Mixed

Ingredients

Serves: 2

2 chicken breasts or 4 mini breast fillets

1 tbsp olive oil

1 tsp mixed herbs

1 tsp garlic powder

100g Quinoa

100g Feta

Bag of Florette Mixed salad

Cucumber, sliced

1 tbsp dried cranberries

1 tbsp pumpkin seeds

1 tbsp tahini

2 tbsp olive oil

Handful of fresh parsley

1 garlic clove

Juice of 1 lemon

1 tsp maple syrup

Salt and pepper

Dill

Put the tahini, parsley, garlic, lemon juice, olive oil, maple syrup, salt and pepper and two tablespoons water to a food processor or blender.
Blend until smooth, add more water if required.
Stir the olive oil, mixed herbs and garlic powder in a bowl and then coat the chicken.
Leave to marinade while you carry on.
Start cooking the Quinoa according to the packet instructions – usually 20 min to cook and 5 min to cool and absorb the leftover water.
Drizzle olive oil in a heavy-based frying pan and heat to a medium heat.
Fry the chicken thighs for 3-5 minutes, then flip, and cook for a further 3-5 minutes or until thoroughly cooked through. Allow to rest for a few minutes before cutting into bitesize pieces.
Assemble each salad bowl with a bed of Florette mixed leaves, then the quinoa and cucumber, adding the chicken and feta on top then finishing with some sweet cranberries and crunchy pumpkin seeds.
Drizzle the lemon tahini dressing all over and sprinkle some fresh dill to complete this delicious and flavourful but easy-peasy salad!

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!