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How to make Quinoa & zucchini ribbon salad with marinated chicken

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 1 cup (200g) white quinoa (see note)
  • Zest and juice of 1 lemon
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 long red chilli, seeds removed, finely chopped
  • 4 chicken breasts (skin on)
  • 1 zucchini, sliced lengthways into thin ribbons (a mandoline is ideal)
  • 250g punnet cherry tomatoes, halved
  • 100g feta, crumbled

Method

  • Step 1 Place quinoa and 600ml water in a pan over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes or until quinoa is tender and the water is almost absorbed. Drain well and allow to cool.
  • Step 2 Meanwhile, place lemon zest, 2 tablespoons oil and half the chilli in a bowl. Add chicken, season and toss to coat. Place chicken in a pan over medium heat and cook, skin-side down, for 4-6 minutes until skin is golden and crisp. Turn, and cook for a further 6-8 minutes until cooked through. Rest, loosely covered with foil, for 2 minutes.
  • Step 3 Meanwhile, whisk the lemon juice with remaining chilli and 2 tablespoons oil. Season and set dressing aside. In a large bowl, combine the zucchini, tomatoes, feta and cooked quinoa. Pour over lemon dressing and toss to combine.
  • Step 4 Divide quinoa salad among plates. Slice the chicken breasts, then arrange on top of the quinoa salad and serve.