SAGE CHICKEN, FENNEL & LEEK QUINOA RISOTTO

Think Quinoa is not your thing? This deliciously simple and healthy quinoa risotto will convert you. Made with free range chicken breast and the finest local seasonal veg, this is so easy to make! Chop it all up, throw it together and you have a fantastic 30 minute meal.

30 Minutes. Free Range. Gluten Free. Sugar Free.

Serves 2.

Ingredients
160g x 2 free range skinless chicken breasts
1 leek
1 clove of garlic
1 cup quinoa
1 large natural chicken stock cube
1 small bulb fennel
1/2 cup grated parmesan
2 sprigs sage

Prepare chicken & stock
Combine whole chicken pieces, a drizzle of olive oil, finely chopped sage with salt and pepper in a bowl. Set aside. Finely dice garlic, quarter and finely slice leeks and fennel. Fill kettle and bring to the boil. Once boiled dissolve stock cube provided in a jug containing 3 cups of boiled water.

Make risotto
Heat 1 tablespoon of the oil in a large, heavy-based pot over a medium-high heat. Add garlic, leeks and fennel. Cook for 3 – 4 minutes until leeks and fennel begin to soften. Add the quinoa, stir and cook for 1 minute. Stir in HALF of the stock. Reduce to a simmer and cook for 6 minutes, stirring occasionally with lid off. Once liquid is absorbed add remaining stock and continue simmering for a further 10 minutes or until the liquid has absorbed. Remove from heat, stir through parmesan, season to taste and set aside with lid on until chicken is cooked.

Cook chicken
While the risotto is cooking, heat a non-stick frying pan with enough oil to cover the base on a medium-high heat. Add chicken and cook for 4 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Slice each piece across the grain into 3 even pieces.

To serve
Spoon quinoa into bowls, top with chicken and enjoy!

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.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

November 03, 2015 by Timothy Ryder
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