Warm Pesto Chicken with Quinoa & Leafy Greens

Preheat oven to 180 degrees.

Steam the broccoli until just about cooked. Remove, allow to cool slightly and chop in to smallish pieces.

Season the chicken breasts with the pesto and lay on a baking tray. Cook in the oven for 25 minutes.

While the chicken is cooking, make the dressing by putting all the ingredients in a small glass jar with a lid and shaking well.

Remove the chicken from the oven when cooked, allow to cook slightly and shred/slice into bite size pieces.

Heat the quinoa through in a small saucepan for a minute or so.

Add the Florette Classic Crispy leaves, quinoa, shredded chicken, chopped broccoli and edamame beans to a large bowl. Drizzle over the dressing and toss well to combine. Serve immediately.