Turmeric Chicken with Tricolour Quinoa Salad
Ingredients
- 4 British chicken breasts
- 1 handful of fresh coriander
- 80g kale
- 1 lemon
- 2 red onion
- 80g quinoa
- 1 sweet potato
- 40g walnuts (Nuts)
- 4 tsp garlic, rosemary and thyme paste
- 2 tsp turmeric
- 200g seasonal tomatoes
Description
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the onions into 6 wedges each. Cut the sweet potato into 2cm cubes. Place both onto a lined baking tray, toss with 1 tsp oil and season with sea salt and black pepper (to taste). Roast for 10 mins.
- Halve the tomatoes. Rub the chicken with the turmeric, three-quarters of the garlic herb paste and a pinch of sea salt and black pepper. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the chicken and cook for 3-4 mins, per side, until golden brown. After 10 mins of roasting the veg, remove the tray from the oven. Add the chicken and tomatoes to the tray and bake for another 15-20 mins, until the chicken is cooked through.
- Meanwhile, bring a large saucepan filled with hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Add the kale (save a small handful for later) for the final 1-2 mins of cooking, then drain all together. Return to the pan and set aside.
- Finely chop the coriander and the remaining kale. Zest and halve the lemon. Roughly chop the walnuts. Make the pesto; place three-quarters of the walnuts in a bowl with 1 tsp olive oil, the kale, remaining garlic & herb paste, juice from half the lemon (add more to taste) and a splash of water. Season with sea salt and black pepper, then stir to combine.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice the chicken.
- Stir the roasted veg, coriander, remaining walnuts and lemon zest into the cooked quinoa. Serve the quinoa salad on plates and top with the chicken. Spoon over the pesto.
