This dish is a healthy and easy mid-week meal to cook for the family. Left overs can be taken for lunch the next day. Quinoa is actually a seed, but can be used as a whole-grain to incorporate into meals. Quinoa has many health benefits. It is a high source of protein for cell repair, high fibre for bowel health, low GI for slow energy release as well as containing many minerals and vitamins such as magnesium, iron, riboflavin (B2), and lysine. Lysine is an amino acid for cell repair and growth, therefore this is a fantastic post workout meal.
The olive gremolata is a great component as it adds a citrus and flavoursome hit to the meal. Olives have been associated with the reduction of cardiovascular risk due to high monosaturated fat levels that decreases cholesterol (low density lipoproteins) therefore potentially lowering the risk of heart disease. The gremolata also contains the herbs parsley and mint which are packed full of anti-inflammatory goodness, keeps the immune system strong as well as supporting kidney’s functions.

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Ingredients

1 ½ cups white or multi coloured quinoa
2 ½ cups chicken stock
200g green beans, trimmed
1 bunch of broccolini, ends trimmed and halved
4 Skinless chicken breasts, trimmed and halved
Salt and cracked pepper

Olive Gremolata
1 ½ cups flat leaf parsley, roughly chopped
1 cup mint leaves, roughly chopped
1 tbs lemon zest, grated
2 tbs lemon Juice
½ cup pitted black olives, halved
1 tbs olive oil

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Method

Preheat oven to 180 degrees Celsius.

Wash quinoa as per packet instructions, then place quinoa into a large ovenproof baking dish.

Heat chicken stock in a saucepan and, once heated, pour over quinoa and stir.

Cover with foil, place in the oven and bake for 10 minutes.

Remove from oven and stir quinoa, then top with green beans, broccolini and chicken. Season with salt and cracked pepper.

Re-cover dish with foil and bake for 30 minutes or until chicken is cooked all the way through and quinoa is soft.

While dish is cooking make the gremolata: In a bowl, mix the parsley, mint, olives, oil, lemon zest and juice until well combined. Set aside until chicken and quinoa are cooked.

To serve pour gremolata over the top of chicken and vegetables.

Serve and Enjoy!

If you have leftovers store in the fridge and use as lunch the next day.

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Serves: 4