Ingredients
Scale
¾ cup tri-coloured quinoa
2 cups of water
1 tbsp balsamic vinegar
¼ butternut pumpkin
1 red onion
2 cloves of garlic
2 cups of rocket
4 chicken tenderloins (~250g)
2 tbsp fresh chives
½ fresh lemon
Extra Virgin Olive Oil
¼ cup walnuts
1 tbsp Feta
½ avocado
Instructions
Method
- Chop red onion and pumpkin into bite sized pieces (~2cmx2cm) and dice garlic. Add to a lined oven tray and cook in oven for ~20 minutes or until golden brown and pumpkin is soft.
- In a medium sized saucepan, cook quinoa in water for ~10 minutes on medium heat. Once cooked – drizzle balsamic vinegar over quinoa and mix through.
- In a hot pan, add a drizzle of olive oil and a pinch of salt and pepper. Add in chicken tenderloins and cook on each side until golden and cooked through. Whilst chicken is cooking, add in diced chives to lightly cook.
- Plate up with warm quinoa, rocket, roasted vegetables, grilled chicken.
- Finish off plate with avocado, walnuts, and feta
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Cook Time: 30-40 Minutes
- Category: Lunch
- Cuisine: European Inspired