Dukkah chicken and quinoa salad

Dukkah chicken and quinoa salad

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Save time and feel better with this healthy chicken and quinoa salad just made for busy nights.

The ingredient of Dukkah chicken and quinoa salad

  1. 1 cup quinoa, rinsed (see note)
  2. Olive oil cooking spray
  3. 2 medium carrots, peeled, diced
  4. 2 (250g each) Steggles chicken breast fillets, trimmed, halved horizontally
  5. 2 tablespoons pistachio dukkah (see note)
  6. 1/3 cup orange juice
  7. 1/3 cup finely chopped fresh flat-leaf parsley leaves
  8. 1/4 cup shredded fresh mint leaves
  9. 2 green onions, finely sliced
  10. 2 teaspoons extra-virgin olive oil

The instruction how to make Dukkah chicken and quinoa salad

  1. Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain.
  2. Meanwhile, lightly spray a frying pan with oil. Heat over medium-high heat. Cook carrot, stirring, for 5 minutes or until just tender. Transfer to a bowl.
  3. Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through.
  4. Combine quinoa, orange juice, parsley, mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad.

Nutritions of Dukkah chicken and quinoa salad

fatContent: 385.985 calories
saturatedFatContent: 11.6 grams fat
carbohydrateContent: 1.7 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 35.2 grams protein
sodiumContent: 81 milligrams cholesterol

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