Embedded Files
Ingredients
Ingredients
350 - 400 g / 2 pc average, sliced or 6 small chicken breasts
For the puree:
1 small zucchini
180 g frozen green peas
2 tsp pesto
75 ml vegetable or chicken stock
1 tbsp ricotta cheese (optional)
1/2 tsp oregano, basil and thyme each
salt to taste
80 g quinoa, boiled (weight before boiling)
For the marinade:
2 tsp pesto
2 - 3 sundried tomatoes in oil, drained and chopped
1/2 tsp oregano
For serving:
pomegranate seeds (optional)
fresh basil and mint
Method
Method
Ideally, mix chicken with the marinade in the morning or the evening before and let it marinate until the lunch or dinner, but if that’s not possible, do it first when you start preparing the food. Mix all of the marinade ingredients and then rub them in the chicken, set it aside in the fridge while you cook the quinoa and prepare everything else.
To prepare the puree, first heat a pan with some olive oil and cook the zucchini until it starts turning golden on both sides, then add in the peas and stock, cook for a couple more minutes. Let it cool down a little before transferring to a blender.
In the blender, add the pesto, ricotta, oregano and blend to smooth consistency. Then add salt to taste and blend again to mix it in well.
Transfer chicken to the same pan and cook until cooked through and golden on both sides.
Spread out the zucchini puree, top with cooked quinoa and chicken.
Serve topped with fresh herbs to your liking and pomegranate seeds.
Time: 30 min
Servings: 2
Page updated
Google Sites
Report abuse