Oregano Chicken with Carrots and Quinoa Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Chicken Breast200 g
• Oregano1 tablespoon (4 g)
• Carrot1.5 medium (90 g)
• Leek1/2 cup (50 g)
• Cucumber1/3 cup (40 g)
• Red Bell Pepper1/4 count (30 g)
• Garlic1 clove (3 g)
• Turmeric1 teaspoon (2 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Prepare the marinade in a bowl: Mix half the olive oil with the chopped garlic, turmeric and oregano. Optional: Add cumin.

3. 3

   Step 3

   Marinate the chicken breast and let sit for some minutes for a better taste.

4. 4

   Step 4

   Heat water in a pot. In the meantime, peel the carrot and cut into medium pieces.

5. 5

   Step 5

   Once boiling, add the carrot and let boil for 6-7 minutes or until soft.

6. 6

   Step 6

   At the same time, heat a pan over medium-high heat.

7. 7

   Step 7

   Once heated, add the chicken, lower to medium heat and cook each side for 4 minutes.

8. 8

   Step 8

   Then, flip the chicken and add the chopped leek. Stir, cover and cook for 5 more minutes.

9. 9

   Step 9

   Once it's cooked how you like, add the carrot, mix well, season to taste with salt and remove from heat.

10. 10

    Step 10

    For the salad: Cut the cucumber and bell pepper into small pieces and mix with the quinoa. Season with the remaining oil and, if you have, add some lemon juice.

11. 11

    Step 11

    Serve the oregano chicken with the carrot and quinoa salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken with Carrots and Quinoa Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.