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Griddled chicken with quinoa salad
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2 chicken breast fillets, halved horizontally (depending on their thickness)
1 tsp oil
2 tsp Waitrose Cooks’ Ingredients Herby Zaatar
100g frozen soya beans
115g pack Waitrose Baby Spinach, shredded
180g pack Waitrose Oriental Black Quinoa Salad
1. Brush the chicken with oil and sprinkle with zaatar seasoning. Griddle for 8-10 minutes, turning once until the chicken is cooked through with no pink meat.
2. Meanwhile, cook the soya beans in boiling water for 3 minutes, then drain. Place the spinach in a colander and pour over boiling water until just wilted. Stir the spinach and beans into the quinoa salad, along with its dressing.
3. Spoon the salad into bowls and top with the chicken.
Typical values per serving:
1 of your 5 a day