Chicken with Quinoa and Macadamias Recipe

Recipe by Brett McGregor, Master Chef NZ

1/2 cup quinoa

1 1/2 cups Campbell's Chicken Stock

1 Tablespoon olive oil

600g chicken breasts butterflied in half

50g rocket

1/2 cup flat leaf parsley

1/2 cup coriander leaves sliced

1/2 cup mint leaves sliced

1/2 red onion peeled and finely sliced

15 cherry tomatoes sliced in half

3/4 cup macadamia nuts toasted and coarsely chopped

3 Tablespoon lemon juice

3 Tablespoon extra virgin olive oil

Salt and black pepper to season

Sesame seeds to garnish

Lemon wedges to garnish

Rinse the quinoa in warm water for 5 minutes then drain and place in a saucepan with the chicken stock

Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes until the grain is softened to your liking

Set aside

Heat the olive oil in a large fry pan, add the chicken and cook until nice and golden on both sides and cooked through

Set aside to rest

Place the quinoa, rocket, parsley, coriander, mint, red onion, cherry tomatoes, and macadamias into a bowl and gently combine

In another bowl, combine the lemon juice and extra virgin olive oil and season with salt and pepper

Add to the salad and mix thoroughly until everything is evenly coated

Slice the chicken evenly across the grain into large slices

Serve the salad in a large pile in the centre of the plate, topped with the chicken slices and garnish with sesame seeds and lemon

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