Baked Chicken with an Orange and Sesame Quinoa Salad

Nutrition per serving

Calories761 kcal
Protein67.6 g
Carbs75.1 g
Fats20.6 g
Saturated Fat3.1 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat5.6 g
Sugars12 g
Fiber11.5 g
Sodium407 mg

Ingredients

Chicken Breast
Quinoa
Red Onion
Carrot
Red Bell Pepper (capsicum)
Fresh Coriander
Oranges
Kale
Soy Sauce (tamari)
Vinegar, Rice
Olive Oil
1. Preheat oven to 200 C (392 F)

2. Peel/chop onion

3. Peel/finely grate carrot

4. Core pepper and chop into 1/2cm cubes

5. Finely chop coriander

6. Zest/juice ¼ of an orange

7. Strip the kale leaves from the stem and tear into bite-sized pieces

8. To make the chicken, season with a pinch of salt and pepper and place onto a lightly greased baking tray. Place near the top of the oven and bake for about 20 minutes until cooked through. Turn once during cooking time. Remove, set aside and slice into 1cm pieces before serving.

9. Meanwhile, prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add ½ a cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid has absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.

10. Next, prepare the kale. Boil lightly salted water in a medium pot. Add the kale and cook for 2 minutes. Drain and set aside.

11. To make the dressing, in a small bowl, add 1/2 the orange zest, 1 ½ tablespoons of orange juice, coriander, soy sauce, rice vinegar, the tahini, ½ a tablespoon olive oil and a pinch of salt and pepper. Mix well to combine.

12. To serve, place the quinoa in a serving bowl, top with the onion, grated carrot and peppers. Top with the kale and pour ¾ of the dressing over the top. Combine well to coat.

13. Place the sliced chicken on top and drizzle over the remaining dressing