A protein and vitamin c power kick with season best asparagus and sweet navel oranges topped with a delicious yoghurt dressing. You will love this.
30 Minutes. Sugar Free. Gluten Free.
2 free range chicken breasts
3/4 cup quinoa
1 navel orange
3 tablespoons Greek yoghurt
1 cup baby spinach
1 clove of garlic
6 spears asparagus
20g pine nuts
Using absorption method, place quinoa in saucepan and cover with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot remove from heat and set aside for a minimum of 15 minutes. Fluff with a folk.
Marinate the chicken
In a large mixing bowl place chicken and the zest and juice of 1 lemon. Season with salt, pepper and olive oil. Mix to coat well.
Heat a non-stick fry pan or grill pan to a medium to high heat. Place chicken onto the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover and rest.
Peel and segment ¾ of the orange. Trim the ends of the asparagus and cut into bite size pieces. Crush garlic clove and finely chop. Wipe clean the same fry pan you have cooked the chicken in, add a little olive oil and bring to a medium heat. Add the asparagus and sauté for 4 minutes until tender. Add the garlic and cook for 30 seconds. Warm a small fry pan on a low heat and dry toast the pine nuts until lightly golden. Be sure to shake pan to prevent from burning. Slice chicken into 1cm pieces and combine with the cooked quinoa, asparagus, segmented orange, baby spinach and toasted pine nuts.
Mix yoghurt with the juice of the remaining orange. Season with salt and pepper.
Place the quinoa salad onto the plate. Top with the yoghurt dressing.
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