Tuscan chicken and quinoa salad with pesto

Tuscan chicken and quinoa salad with pesto
Recipe by: Lilydale
Average: 4.5 (2 votes)
31 Collected
Prep:  5 minutes
Cook:  15 minutes
Serves:  4
This easy chicken dinner can be ready in 20 minutes, perfect for a mid-week dinner idea. Serve this tasty tuscan chicken with a hearty quinoa salad and red pesto.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Tuscan chicken and quinoa salad with pesto
  1. 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.
  2. 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.
  3. Divide the quinoa, watercress, sugar snap peas and chicken between bowls. Drizzle with the pesto and sprinkle with pepper to serve.

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.