- 100g brown rice
- 100g quinoa, rinsed
- 3 x medium beetroot, precooked, and cut into wedges (found in fresh food aisle of the supermarket)
- 1/3 cup pistachios, toasted
- 1/2 cup, Perfect Italiano Traditional Parmesan Shaved
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2 x skinless chicken breasts
- 1/3 cup extra virgin olive oil, plus 1 tbsp extra to brush grill
- 1 lemon, juice and zest
| - Cook the rice and quinoa according to packet instructions. Drain and rinse under cold water and leave to drain completely
- Once the grains have drained and cooled, place in a large bowl along with the beetroot, pistachios, Perfect Italiano Shaved Parmesan and herbs. Season with salt and pepper to taste and then set aside
- Place the chicken breasts in a large plastic zip lock bag. Use a rolling pin or meat mallet to flatten the breasts into an even thickness. Once flattened, remove the chicken from the bag and season with salt and pepper
- Place a grill pan over a medium heat and brush with a little of the olive oil. Add the chicken and cook for 4-5 minutes on each side or until cooked through. Remove from the grill pan and set aside on a plate. Once cooled slightly, slice the chicken breast into thin strips
- Whisk the olive oil, lemon juice and zest in a bowl. Add the dressing and sliced chicken to the grain salad. Season with salt and pepper and toss well to coat all ingredients. Divide the salad between plates and serve
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