- 2 x 300g packets Lilydale Tuscan Breast Steaks
- 1 tablespoon extra virgin olive oil
- 300g sugar snap peas, trimmed
- 1 cup white, red or tricolour quinoa, rinsed
- 4 cups watercress sprigs
- 1/3 cup red pesto
| - Preheat oven to 200°C (180°C fan forced). Place the Lilydale Tuscan Breast Steaks on a large oven tray lined with non-stick baking paper. Drizzle with oil and cook for 13–15 minutes, turning halfway, or until cooked through. Slice and set aside.
- Meanwhile, fill a medium saucepan with water and bring to the boil. Add the sugar snap peas and cook for about 1 minute. Use a slotted spoon to remove and set aside. Add the quinoa and cook for 8–10 minutes, or until tender. Drain well.
- Divide the quinoa, watercress, sugar snap peas and chicken between bowls. Drizzle with the pesto and sprinkle with pepper to serve.
|
