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Provençal-chicken quinoa bowls

  • 4
  • Easy
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Provençal-chicken quinoa bowls

Recipe Ingredients

  • 4 chicken-breast cutlets (about 140g each)
  • ¼ tsp herbes de Provence
  • ¼ tsp each salt and pepper
  • 1 cup red quinoa
  • ¼ cup each white-wine vinegar and olive oil
  • 2 spring onions
  • 2 tbsp Dijon mustard
  • ¼ tsp salt
  • 4 cups packed rocket
  • 340g Roma tomatoes, halved
  •  cup pitted green olives, quartered

Recipe Directions

  1. Season 4 chicken-breast cutlets (about 140g each) with ¼ tsp herbes de Provence and ¼ tsp each salt and pepper.
  2. Grill for 3 minutes per side on medium-high or until cooked through.
  3. Cook 1 cup red quinoa as label directs. In a blender, purée ¼ cup each white-wine vinegar and olive oil, 2 spring onions, 2 tbsp Dijon mustard and ¼ tsp salt.
  4. Toss half of vinaigrette with cooked quinoa; 4 cups packed rocket; 340g Roma tomatoes, halved; and ⅔ cup pitted green olives, quartered. Serve chicken over quinoa with remaining vinaigrette.
  5. EACH SERVING About 2 100kJ, 36g protein, 35g carbohydrate, 23g fat (4g saturated), 8g fibre.

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