Chicken with Quinoa, Kale and Almond Salad

Ingredients

4 chicken breasts

1 cup cooked quinoa

200g baby kale

1 apple, thinly sliced

1 orange kumara, cut into 2cm cubes

30g almond slivers

1 tsp cumin

1 lemon, juiced

Salt

Pepper

Olive oil

Method

Preheat oven to 200C.

Whisk 60ml olive oil, lemon juice, salt and pepper together to create the dressing.

Place kumara, olive oil, salt and pepper in a bowl and toss to coat. Put on a baking tray and cook for 30 minutes.

Heat oil in a large frying pan over medium heat. Coat the chicken breasts with cumin, salt and pepper and cook for 7-8 minutes on each side. Evenly slice and set aside.

Place quinoa, apple, kale, almonds and half the dressing in a bowl and toss to combine.

Divide the salad between plates and top with the sliced chicken. Serve the remaining dressing alongside the salad.

Serves 4

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