Lemon chicken breast, chops of chard with pine nuts and raisins, quinoa with turmeric
Quinoa is an excellent source of protein and fiber, while turmeric has anti-inflammatory properties. Chard ribs provide vitamins and minerals. Together, these ingredients make a delicious, balanced and nutritious meal.
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Ingredients
Portions:
4
150 g
chicken breast
1 tsp
olive oil
1 clove
garlic, minced
0.5 piece
lemon, juiced
75 g
quinoa
0.5 tsp
turmeric
For the chard:
100 g
Swiss chard, chopped
1 piece
shallot, finely chopped
1 tbsp
pine nuts
1 tbsp
raisins
salt and white pepper to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse and soak 75 g of quinoa in cold water for 5 minutes. Drain and set aside.
- Heat 1 tsp of olive oil in a pan over medium heat. Add 1 clove of minced garlic and cook for 1 minute until fragrant.
- Add 150 g of chicken breast to the pan, season with salt and white pepper, and cook for about 5 minutes on each side or until golden brown. Add the juice of 0.5 piece of lemon and cook for another minute. Remove from heat and set aside.
- In the same pan, add the soaked quinoa with 0.5 tsp of turmeric and 150 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork.
- Meanwhile, in another pan, toast 1 tbsp of pine nuts until golden. Remove and set aside. Using the same pan, add 1 tsp of olive oil and sauté 1 piece of finely chopped shallot for 2 minutes.
- Add 100 g of chopped Swiss chard and 1 tbsp of raisins to the pan with the shallot, cook for 5 minutes until the chard is wilted. Stir in the toasted pine nuts, and season with salt and white pepper to taste. Serve the chicken breast atop the quinoa, with the chard on the side.