for 4 person

Quinoa

250 g	quinoa
5 dl	water, boiling
½ tsp	salt

Chicken

2	chicken breasts (each approx. 100 g)
¼ tsp	salt
a little	pepper
1 tbsp	mustard
	clarified butter
1	organic orange, grated zest and the juice
1 tbsp	olive oil
¼ tsp	cinnamon

Salad

200 g	mixed leaf salad
50	salted, roasted almonds
1	organic orange, cut into wedges

How it's done

Quinoa

Empty the quinoa into the boiling water, cover and simmer over a low heat for approx. 15 mins. until just soft, season with salt, set aside.

Chicken

Season the chicken breasts and coat with mustard. Heat the clarified butter in a non-stick frying pan, brown the chicken breasts for approx. 5 mins. on each side. Add the orange zest and juice, simmer for approx. 2 mins., remove the chicken. Mix the sauce with the oil and cinnamon. Carve the chicken into slices just before serving.

Salad

Mix the salad, sauce and almonds with the reserved quinoa, divide between bowls. Top with the chicken and orange.

Show complete recipe