Greek Chicken, Quinoa and Roasted Carrot Salad with Pine nuts and Feta

This Week

2 Dec - 8 Dec

Greek Chicken, Quinoa and Roasted Carrot Salad with Pine nuts and Feta

Packed with fiber, detoxifying herbs, leafy greens, healthy fats and protein – this salad is sure to satisfy, plus leftovers are perfect for lunch the next day.

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Meal Prep Guide

Make the marinade for the greek baked chicken. (store in an airtight jar in the fridge).

2 tsp dried oregano
1 tsp fennel seeds (crushed/roughly chopped)
2 tsp coconut sugar
2 garlic cloves (crushed)
1 lemon (juice and zest)
2 Tbsp olive oil
salt and pepper

Add all the ingredients into a jar.
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Cook ¾ cup of quinoa as per packet instructions. (Allow to cool completely before storing in an airtight container in the fridge).
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Slice 6 carrots into rounds. (store in an airtight container in the fridge).
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Toast 3 Tbsp of pine nuts. (store in an airtight container in the fridge).

Tips

Tips

The cooking time of the chicken breast will vary depending on the size of the breasts.
We like to keep two olive oils on hand – a standard olive oil for cooking and a nice, good-quality olive oil for drizzling over salads and finishing dishes, you’ll really notice the difference.

Shortcuts

Vegetables

Swap out the carrots or add roasted eggplant, cauliflower or pumpkin.
Swap out the mixed lettuce for baby spinach or rocket.

Protein

For a vegetarian option simply leave out the chicken and cook 1 cup of quinoa instead of ¾ cup. Or you could leave out the feta and serve alongside our Honey and Thyme Halloumi.

Other

Swap out the pine nuts for roasted almonds.
Swap out the quinoa for brown rice or any ancient grain.

Ingredients

Greek baked chicken

500-600g chicken breasts
2 tsp dried oregano
1 tsp fennel seeds (crushed/roughly chopped)
2 tsp coconut sugar
2 garlic cloves (crushed)
1 lemon (juice and zest)
2 Tbsp olive oil
Salt and pepper

Salad

6 carrots (sliced into rounds)
1 large red onion (cut into wedges)
130g feta (crumbled into bite-sized pieces)
Olive oil
Salt and pepper
¾ cup white or red quinoa
1 large lemon (juice and zest)
3 Tbsp olive oil
1 small garlic clove (crushed)
½ cup coriander (finely chopped)
½ cup mint (finely chopped)
3 Tbsp pine nuts (toasted)
120g mixed lettuce (1 bag)

Method

Preheat the oven to 180 degrees fan bake.
In a medium bowl, add the chicken breast, oregano, fennel seeds, coconut sugar, garlic, lemon juice and zest, olive oil, salt and pepper. Toss well to coat the chicken in the marinade, then add to a lined baking tray set aside while you prepare the vegetables.
Add the carrots and red onion to a baking tray; drizzle with olive oil and season with salt and pepper.
Pop the chicken and vegetables in the oven.
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Cook the chicken for 20-25 minutes (note that the cooking time will vary depending on the size of the breasts). Once cooked and cool enough to handle, cut into strips.
Cook the vegetables for 30 minutes, then remove from the oven and crumble the feta over the vegetables. Return the tray to the oven to cook for another 10 minutes – the feta should be golden brown and the vegetables tender.
While the vegetables and chicken are cooking, prepare the quinoa. Cook the quinoa as per packet instructions. Once cooked, allow it to cool slightly before adding the herbs, lemon juice and zest, garlic and olive oil.
Time to assemble the salad. In a large bowl, add the quinoa, roasted carrots, onion and feta; toss well. Add the sliced chicken, lettuce and pine nuts; toss gently to distribute the ingredients.

Variations

Vegetables

Swap out the carrots or add roasted eggplant, cauliflower or pumpkin.
Swap out the mixed lettuce for baby spinach or rocket.

Protein

For a vegetarian option simply leave out the chicken and cook 1 cup of quinoa instead of ¾ cup. Or you could leave out the feta and serve alongside our Honey and Thyme Halloumi.

Other