Delicious free range chicken matched with the season’s best super greens and quinoa to give you a healthy, light dinner that really satisfies.
30 minutes. Gluten free. Dairy Free. Sugar Free. Paleo.
2 x 180g free range chicken breasts
6 stems broccolini
70g baby spinach
2 tablespoons pine nuts
3/4 cup quinoa
Fill your kettle with water and bring to the boil, ready to blanch broccolini.
Using absorption method, place quinoa in saucepan and cover it with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot and remove from heat. Set aside for a minimum of 15 minutes.
Fill ¾ of a large pot with cold water and a pinch of salt. Place on high heat, cover with a lid and bring to boil, then reduce to a simmer and add chicken. Simmer gently for 5 minutes with the lid off, then remove from heat, cover and stand for 15 minutes until cooked through. Remove the chicken from the liquid and set aside to cool.
Trim the ends of the broccolini and cut in half. In a pot pour the boiled water from the kettle and blanch the broccolini for 2 minutes on a high heat. Drain and set to one side. Lastly, in a dry fry pan add pine nuts and toast over a low heat for 2 minutes. Toss regularly to ensure these do not to burn. Grate lemon zest and set to one side.
Once the chicken has cooled, shred and place in a large bowl. Then add the juice of the zested lemon and 2 tablespoons of olive oil, salt and pepper. Then add the broccolini, quinoa, baby spinach, pine nuts and toss to combine.
Pile onto plates and sprinkle with lemon zest.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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