Lemon chicken, quinoa, chard with pine nuts and raisins
Tender chicken infused with zesty lemon, served with quinoa and accompanied by sautéed Swiss chard. Finished with toasted pine nuts and sweet raisins, this dish is perfectly balanced and wholesome.
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Ingredients
Portions:
4
150 g
chicken breast, sliced
1 tbsp
casa olive oil
1 piece
organic yellow lemon, juiced
80 g
quinoa, rinsed
150 ml
water
50 g
Swiss chard, chopped
30 g
brown button mushrooms, sliced
1 piece
shallot, finely chopped
1 clove
garlic, minced
10 g
pine nuts, toasted
10 g
raisins
0.5 tsp
fine salt
0.25 tsp
ground white pepper
1 piece
lemon confit, finely chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Marinate the chicken breast slices with the juice of 1 organic yellow lemon, 0.5 tsp fine salt, and 0.25 tsp ground white pepper for 10 minutes.
- In a saucepan, bring 150 ml of water to a boil, add 80 g of rinsed quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
- Heat 1 tbsp of casa olive oil in a skillet over medium heat. Sauté 1 finely chopped shallot and 1 minced garlic clove until fragrant, about 2 minutes.
- Add 150 g of Swiss chard, 30 g of sliced brown button mushrooms, and the marinated chicken to the skillet. Cook for 8-10 minutes until the chicken is cooked through and the chard is wilted.
- Stir in 1 piece of finely chopped lemon confit, 10 g of toasted pine nuts, and 10 g of raisins into the chicken and chard mixture. Cook for an additional 2 minutes.
- Serve the lemon chicken with the cooked quinoa, garnishing with additional toasted pine nuts if desired.