• Grilled Chicken, Zucchini & Quinoa Bowl With Lemon-Mint Dressing (G-F)
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Grilled Chicken, Zucchini & Quinoa Bowl With Lemon-Mint Dressing (G-F)

Grilled Chicken, Zucchini & Quinoa Bowl With Lemon-Mint Dressing (G-F)

  1. 150g Free Range Chicken Breast (Skin-Off)
  2. 150g Free Range Chicken Breast (skin-Off)
  3. 5g Mint
  4. 5g Mint
  5. 1 tbsp Almonds
  6. 1 Garlic Cloves
  7. 1 Zucchini
  8. 1 Red Capsicum
  9. 1 Red Capsicum
  10. 1 Zucchini
  11. 1 tbsp Almonds
  12. 1 Garlic Cloves
  13. Lemon
  14. Quinoa
  15. Lemon
  16. Quinoa
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 300g Free Range Chicken Breast (Skin-Off)
  2. 300g Free Range Chicken Breast (skin-Off)
  3. 10g Mint
  4. 10g Mint
  5. 2 tbsp Almonds
  6. 2 tbsp Almonds
  7. 1 Lemon
  8. 1 Garlic Cloves
  9. 1 Zucchini
  10. 1 Red Capsicum
  11. 1 cup Quinoa
  12. 1 Lemon
  13. 1 cup Quinoa
  14. 1 Red Capsicum
  15. 1 Zucchini
  16. 1 Garlic Cloves
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 450g Free Range Chicken Breast (Skin-Off)
  2. 450g Free Range Chicken Breast (skin-Off)
  3. 15g Mint
  4. 15g Mint
  5. 3 tbsp Almonds
  6. 3 tbsp Almonds
  7. 2 Garlic Cloves
  8. 2 Zucchini
  9. 2 Red Capsicum
  10. 2 Red Capsicum
  11. 2 Zucchini
  12. 2 Garlic Cloves
  13. 1 Lemon
  14. 1 cup Quinoa
  15. 1 Lemon
  16. 1 cup Quinoa
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600g Free Range Chicken Breast (Skin-Off)
  2. 600g Free Range Chicken Breast (skin-Off)
  3. 20g Mint
  4. 20g Mint
  5. 4 tbsp Almonds
  6. 4 tbsp Almonds
  7. 2 Garlic Cloves
  8. 2 Zucchini
  9. 2 Red Capsicum
  10. 2 cup Quinoa
  11. 2 cup Quinoa
  12. 2 Red Capsicum
  13. 2 Zucchini
  14. 2 Garlic Cloves
  15. 1 Lemon
  16. 1 Lemon
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 900g Free Range Chicken Breast (Skin-Off)
  2. 900g Free Range Chicken Breast (skin-Off)
  3. 30g Mint
  4. 30g Mint
  5. 6 tbsp Almonds
  6. 6 tbsp Almonds
  7. 3 Garlic Cloves
  8. 3 Zucchini
  9. 3 Red Capsicum
  10. 3 Red Capsicum
  11. 3 Zucchini
  12. 3 Garlic Cloves
  13. 2 Lemon
  14. 2 cup Quinoa
  15. 2 Lemon
  16. 2 cup Quinoa
  17. Salt & Pepper*
  18. Extra Virgin Olive Oil*
  19. Extra Virgin Olive Oil*
  20. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Pat chicken dry with a paper towel; lightly spray olive oil and season with salt & pepper.
  2. Wash zucchini and thinly slice lengthways.
  3. Rinse and chop mint.
  4. Zest and juice lemon.
  5. Wash and chop capsicum in thick strips.
  6. Peel and crush garlic.
  7. Toast almonds until they turn golden and fragrant; coarsely chop.
  8. Pat chicken dry with a paper towel; lightly spray olive oil and season with salt & pepper.
  9. Wash zucchini and thinly slice lengthways.
  10. Rinse and chop mint.
  11. Zest and juice lemon.
  12. Wash and chop capsicum in thick strips.
  13. Peel and crush garlic.
  14. Toast almonds until they turn golden and fragrant; coarsely chop.

Method:

  1. Heat a barbecue grill or chargrill pan to medium-high. Cook chicken for 5 minutes each side, or until golden and cooked through (internal temperature 75°c). Transfer to a plate, cover loosely with foil, and rest for 5 minutes. Thinly slice.
  2. Arrange the quinoa mixture on a serving plate and top with the chicken. Sprinkle with the lemon zest and almond. Season with pepper to serve.
  3. 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.
  4. On the same grill, cook capsicum strips, turning occasionally, for about 3-5 minutes until tender and lightly charred. Add zucchini slices and cook for 1-2 minutes each side until just tender and grill-marked. Transfer all grilled veg to a plate.
  5. In a small bowl, whisk together the lemon juice, crushed garlic, olive oil (1. 5 tbsp/p), and a pinch of salt and pepper. Add mint to the cooled quinoa bowl, along with the grilled veggies. Drizzle over most of the dressing and toss gently to combine. Season to taste.
  6. 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.
  7. Heat a barbecue grill or char grill pan to medium-high. Cook chicken for 5 minutes each side, or until golden and cooked through (internal temperature 75°c). Transfer to a plate, cover loosely with foil, and rest for 5 minutes. Thinly slice.
  8. On the same grill, cook capsicum strips, turning occasionally, for about 3–5 minutes until tender and lightly charred. Add zucchini slices and cook for 1–2 minutes each side until just tender and grill-marked. Transfer all grilled veg to a plate.
  9. In a small bowl, whisk together the lemon juice, crushed garlic, olive oil (1. 5 tbsp/p), and a pinch of salt and pepper. Add mint to the cooled quinoa bowl, along with the grilled veggies. Drizzle over most of the dressing and toss gently to combine. Season to taste.
  10. Arrange the quinoa mixture on a serving plate and top with the chicken. Sprinkle with the lemon zest and almond. Season with pepper to serve.
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