Herb & Garlic Chicken with Quinoa Salad

Herb & Garlic Chicken with Quinoa Salad

A delicious and satisfying wholegrain salad that the whole family will enjoy.
  • 40 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 6 People


  • 1 litre Continental Superb Stock Chicken
  • 2 teaspoons dried oregano
  • 2 cloves garlic, crushed
  • 700 g chicken tenderloins
  • 2 cups tricolour quinoa blend
  • 200 g punnet cherry tomatoes, halved
  • 120 g packet baby spinach leaves
  • 100 g feta cheese, crumbled
  • 1 lemon, zest finely grated and juiced
  • 1 tablespoon olive oil
  • 1/4 cup pepitas, toasted

  1. Combine ½ cup stock, oregano and garlic in a bowl. Add chicken, toss to coat. Set aside in the refrigerator to marinate.

  2. Place remaining stock and quinoa in a saucepan. Bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until liquid is absorbed. Remove from heat and set aside for 10 minutes. Transfer to a large bowl and set aside to cool slightly. Add tomatoes, spinach, feta, lemon zest and lemon juice, toss to combine.

  3. Meanwhile heat oil in a large non-stick frying pan. Drain chicken from marinade and discard marinade. Cook chicken, in batches, for 2-3 minutes each side until golden brown and cooked through. Divide quinoa salad among bowls. Top with chicken and pepitas.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 475.86 kcal
Protein (g) 39.67 g
Sugar (g) 3.61 g
Fat (g) 14.82 g
Fibre (g) 5.44 g

Featured recipes