Chicken with Quinoa, Kale and Almond Salad


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



Olive oil


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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