Chicken with Quinoa, Kale and Almond Salad
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
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.