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Serving-size is a important factor of your daily diet . You should compare the amount of the food that you generally eat into the serving size listed on the label. Eating significant parts or portions can lead to weight gain.

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How to make Dukkah chicken and quinoa salad

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 cup quinoa, rinsed (see note)
  • Olive oil cooking spray
  • 2 medium carrots, peeled, diced
  • 2 (250g each) Steggles chicken breast fillets, trimmed, halved horizontally
  • 2 tablespoons pistachio dukkah (see note)
  • 1/3 cup orange juice
  • 1/3 cup finely chopped fresh flat-leaf parsley leaves
  • 1/4 cup shredded fresh mint leaves
  • 2 green onions, finely sliced
  • 2 teaspoons extra-virgin olive oil

Method

  • Step 1 Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain.
  • Step 2 Meanwhile, lightly spray a frying pan with oil. Heat over medium-high heat. Cook carrot, stirring, for 5 minutes or until just tender. Transfer to a bowl.
  • Step 3 Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through.
  • Step 4 Combine quinoa, orange juice, parsley, mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad.