3 chicken breasts, skinless
1 Tbs olive oil, plus 1 Tbs extra
Salt and black pepper
3 Tbs fresh ginger, peeled and shredded
4 handfuls of baby spinach leaves
1/4 cup flat leaf parsley
Juice and zest of 2 lemons
1 Bring a saucepan of salted water to a boil. Add the quinoa and cook for approximately 15 minutes or until swollen and tender. Drain and let cool.
2 Preheat the oven to 200C. Arrange the chicken on a tray. Drizzle over the olive oil and season. Cook for 15-20 minutes depending on the size then let cool. Slice.
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3 Core the tomatoes and dice.
4 In a large bowl, combine the quinoa, sliced chicken, tomatoes, ginger, spinach and parsley. Gently toss with the extra olive oil, lemon zest and juice. Taste for seasoning before serving.