• Spiced Chicken With Mint And Feta Quinoa
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Spiced Chicken With Mint And Feta Quinoa

Spiced Chicken With Mint And Feta Quinoa

  1. 1 Each Zucchini
  2. 0 tsp White Wine Vinegar - PANTRY ITEM
  3. 1 mL Water - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 30 g Rocket
  6. 0 cup Quinoa
  7. 1 Each Orange
  8. 5 g Mint
  9. 1 tbsp Middle Eastern Spice Mix
  10. 150 g Free Range Chicken Breast
  11. 25 g Feta Cheese
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  1. 1 Each Zucchini
  2. 0 tsp White Wine Vinegar - PANTRY ITEM
  3. 1 mL Water - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 60 g Rocket
  6. 1 cup Quinoa
  7. 1 Each Orange
  8. 10 g Mint
  9. 1 tbsp Middle Eastern Spice Mix
  10. 300 g Free Range Chicken Breast
  11. 50 g Feta Cheese
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  1. 2 Each Zucchini
  2. 0 tsp White Wine Vinegar - PANTRY ITEM
  3. 2 mL Water - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 90 g Rocket
  6. 1 cup Quinoa
  7. 2 Each Orange
  8. 15 g Mint
  9. 2 tbsp Middle Eastern Spice Mix
  10. 450 g Free Range Chicken Breast
  11. 75 g Feta Cheese
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  1. 2 Each Zucchini
  2. 0 tsp White Wine Vinegar - PANTRY ITEM
  3. 2 mL Water - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 120 g Rocket
  6. 2 cup Quinoa
  7. 2 Each Orange
  8. 20 g Mint
  9. 2 tbsp Middle Eastern Spice Mix
  10. 600 g Free Range Chicken Breast
  11. 100 g Feta Cheese
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  1. 3 Each Zucchini
  2. 0 tsp White Wine Vinegar - PANTRY ITEM
  3. 4 mL Water - PANTRY ITEM
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 180 g Rocket
  6. 2 cup Quinoa
  7. 3 Each Orange
  8. 30 g Mint
  9. 3 tbsp Middle Eastern Spice Mix
  10. 900 g Free Range Chicken Breast
  11. 150 g Feta Cheese
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM

Prep:

  1. Cut chicken into 2 cm strips.
  2. Rinse and chop mint.
  3. Wash and chop zucchini.
  4. Rinse baby rocket.
  5. Wash and chop parsley.
  6. Soak quinoa in cold water.
  7. Toss chicken in spice mix and olive oil.

Method:

  1. Drain and rinse quinoa under cold water. Place in a large saucepan with water using a ratio 2 parts water to 1 quinoa. Bring to boil, turn heat to low and simmer for 13 to 15 minutes, or until water is absorbed. Transfer to a large bowl to cool.
  2. Place quinoa mixture on a serving plate. Top with chicken and drizzle with the dressing.
  3. Add mint, rocket and crumbled feta to quinoa. Toss gently.
  4. Heat an oiled, large non-stick frying pan over a high heat. Add chicken and zucchini and cook for about 5 minutes on each side, or until cooked through. Turn off the heat, cover and rest in the pan.
  5. To make dressing, squeeze juice from orange. Combine with olive oil, using a ratio of 3 parts oil to 1 part juice. Add a dash of vinegar and season with salt and pepper. Mix well and set aside.
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