Jamie Magazine
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
About the recipe
This super-healthy recipe heroes the gluten-free grain, quinoa, which is full of all-important protein and fibre. Paired with lean chicken in this tasty lunch, it makes for a great post-workout meal, as protein promotes muscle growth and repair.
Recipe From
Ingredients
1 teaspoon dried oregano
olive oil
2 x 150g free-range chicken breasts
150g quinoa
50g white cabbage
1 large handful of salad leaves
¼ of a pineapple
50g natural yoghurt
1 fresh red chilli
DRESSING
½ an avocado
½ a bunch of fresh coriander (15g)
2 tablespoons pickled jalapeños
2 limes
Method
- Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
- Cook the quinoa according to the packet instructions, then drain and set aside.
- For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
- Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
- Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
- In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
- Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
- Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.
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