Char grilled Chicken with Apricot
and Coriander Quinoa
Chicken is a great lunchtime staple. Low in
fat, easy to digest, full of protein to stave
off sugar cravings after lunch and quick to
cook! Pair it with protein packed quinoa and
you have a healthy balanced meal. This is
a great recipe to prepare the night before
and take to work in a lunch box the following
day.
Prep Time 15 mins
Ingredients for 1 *Organic wherever possible
1 chicken breast
100g of quinoa
25g of dried apricots
1 red onion
½ chili finely chopped
1tbsp of chopped coriander
1 tbsp of chopped mint Juice of two lemons
Splash of olive oil (For grill, salad and
quinoa)
Maldon unrefined or Celtic sea salt and pepper
to taste
Ingredients to serve
Salad leaves Method
1.Place the quinoa in a saucepan and cover
with 2 cups of water , boil and simmer (approx
15mins) until cooked. Drain and Cool.
2.Finely chop the apricots, onion and chili,
and fold into the quinoa. Season and dress
with olive oil and lemon. Sprinkle with coriander
and mint.
3. Butterfly* chicken breast, season, brush
with olive oil and either char grill or pan
fry
4. Serve the chicken with the quinoa and dressed
salad leaves.
To ‘Butterfly’ is to slice
horizontally
Variations
If you have a little more time, why not spice
the chicken? Simply rub with the following
spices before cooking.
Spice mix for chicken breast:
½ tsp of ground cumin
½ tsp of ground coriander
¼ tsp of turmeric
¼ tsp of cinnamon
¼ tsp of chili powder
Salt and Pepper
Should you be wondering what 'quinoa' is ?
May we encourage you to book a health informative
yohm Pantry Detox and Whole food shopping
trek now.
