Clean Eating - Chicken with Ancient Grains and Macadamias

I spotted this recipe on the Countdown website this morning. Although it has Chicken Stock, and I'm not sure that comes under clean eating, the rest of it is fine, and this looks delicious, one to definitely try!

Ingredients

• ½ cup quinoa
• 1 ½ cups Campbell’s Chicken Stock
• 600g chicken breasts, sliced in half horizontally
• 50g rocket
• ½ cup flat leaf parsley
• ½ cup mint leaves, sliced
• ½ cup coriander leaves, sliced
• ½ red onion, peeled and finely sliced
• 15 cherry tomatoes, sliced in half
• ¾ cup macadamia nuts, toasted and coarsely chopped
• 4 tbsp olive oil
• Black pepper to taste
• Salt to taste
• Sesame seeds to sprinkle over the top
• Lemon juice & wedge for garnish

Method

Rinse the quinoa in warm water for 5 minutes. Drain and place in a saucepan with the chicken stock. Bring to the boil, then reduce the heat and simmer for 15 – 20 minutes until the grain is softened to your liking and set aside (I like to keep a little bite to add another texture to the dish).

Heat the 1 tbsp of extra virgin olive oil in a large fry pan, add the chicken and cook until nice and golden on both sides and cooked through. Set aside to rest.

Place the quinoa, rocket, parsley, coriander, mint, red onion, cherry tomatoes, and macadamias into a bowl and gently combine.

Combine the lemon juice and 3 tbsps of extra virgin olive oil and season with salt and pepper. Add to the salad and mix thoroughly until everything is evenly coated.

Take chicken and slice across the grain.

Serve the salad in a large pile in the centre of the plate, top with the chicken slices and garnish with sesame seeds and lemon wedges.

Ingredients

• ½ cup quinoa
• 1 ½ cups Campbell’s Chicken Stock
• 600g chicken breasts, sliced in half horizontally
• 50g rocket
• ½ cup flat leaf parsley
• ½ cup mint leaves, sliced
• ½ cup coriander leaves, sliced
• ½ red onion, peeled and finely sliced
• 15 cherry tomatoes, sliced in half
• ¾ cup macadamia nuts, toasted and coarsely chopped
• 4 tbsp olive oil
• Black pepper to taste
• Salt to taste
• Sesame seeds to sprinkle over the top
• Lemon jucie & wedge for garniMethod:Rinse the quinoa in warm water for 5 minutes. Drain and place in a saucepan with the chicken stock. Bring to the boil, then reduce the heat and simmer for 15 – 20 minutes until the grain is softened to your liking and set aside (I like to keep a little bite to add another