Dukkah Chicken with Quinoa and Beetroot Salad

Ingredients:

300 grams free range chicken breast fillets
100 grams cherry tomatoes
80 grams rocket
50 grams Feta cheese
1 tbsp dukkah
1 Lebanese cucumber
1 beetroot
1 lemon
0.75 cup quinoa
extra virgin olive oil*
salt & pepper*

Prep:

– soak quinoa in cold water
– peel and cut beetroot into 2cm wedges
– wash and halve cherry tomatoes
– wash wild rocket
– wash and chop cucumber
– zest lemon and cut half into wedges

Method:

1. Half cover beetroot with cold water, bring to the boil and cook for about 15 minutes, or until tender. Drain.
2. Drain quinoa and rinse under cold water. Add to a saucepan with ratio 1.5 water to 1 quinoa. Bring to boil, cover with a lid and cook for 16 minutes until water is absorbed. Fluff with a fork and transfer to a large bowl.
3. Meanwhile, cut horizontally through the breast to make 2 pieces. Toss chicken in dukkah and olive oil to evenly coat.
4. Heat a lightly oiled, large frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until golden. Reduce heat to low. Cover with lid. Cook for a further 5 to 6 minutes, turning halfway, or until cooked through. Remove. Cover loosely with foil, for 5 minutes.
5. Squeeze juice from lemon and whisk with olive oil, the zest and season with salt & pepper. Stir into quinoa, cover and set aside.
6. Gently stir warm beetroot, tomatoes, feta, cucumber and rocket through quinoa. Serve with chicken and lemon wedges.