Healthy Green Quinoa Bowls with
Chicken
Looking
for a delicious and healthy weeknight dinner? These healthy green quinoa bowls
topped with chicken are the perfect thing!
Course Main Course
Cuisine Mediterranean
Keyword spring, summer
Prep
Time 5 minutes
Cook
Time 20 minutes
Total
Time 25 minutes
Calories 618 kcal
Author Amy
Ingredients
·
2 Chicken Breasts pounded until thin
·
2 small Lemons
·
3 tbsp Olive Oil
·
100 g Brussels Sprouts chopped
·
1 tbsp Balsamic Vinegar
·
150 g Spinach Leaves
·
Large bunch Mixed Fresh Herbs (we used dill, mint and chives)
·
1 cloves Garlic
·
Salt and
Pepper
Instructions
1. Place the
fresh herbs, garlic clove, juice of one of the lemons and a tablespoon of olive
oil into a food processor and mix to a paste. Stir through the quinoa and set
aside ready for serving.
2. Coat the
pounded chicken breasts with a tablespoon of the olive oil and a little salt
and pepper. Heat a griddle over a medium high heat and then griddle the chicken
breasts for 2-3 minutes on each side until cooked through and browned.
3. While the
chicken is cooking heat the other tablespoon of oil in a frying pan or skillet
and add the Brussels sprouts and shallot and saute for 5 minutes. Add the
balsamic vinegar and cook until the sprouts are cooked with a little bit of a
bite left. Add the spinach and let it wilt before removing from the heat.
4. Split the
quinoa between two bowls. Slice the chicken breasts and place on top of the
quinoa along with a helping of the sprouts and spinach mixture. Serve with
lemon wedges to squeeze over the top.
Source https://thecookreport.co.uk
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