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quinoa & zucchini ribbon salad with marinated chicken

4.4

(11)

www.taste.com.au
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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Place quinoa and 600ml water in a pan over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes or until quinoa is tender and the water is almost absorbed. Drain well and allow to cool.

Step 2

Meanwhile, place lemon zest, 2 tablespoons oil and half the chilli in a bowl. Add chicken, season and toss to coat. Place chicken in a pan over medium heat and cook, skin-side down, for 4-6 minutes until skin is golden and crisp. Turn, and cook for a further 6-8 minutes until cooked through. Rest, loosely covered with foil, for 2 minutes.

Step 3

Meanwhile, whisk the lemon juice with remaining chilli and 2 tablespoons oil. Season and set dressing aside. In a large bowl, combine the zucchini, tomatoes, feta and cooked quinoa. Pour over lemon dressing and toss to combine.

Step 4

Divide quinoa salad among plates. Slice the chicken breasts, then arrange on top of the quinoa salad and serve.

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