Ingredients
4 chicken breast, slightly flatten
1 lemon juice
1 tsp olive oil
1 garlic clove
For the salad:
2 Rooster potatoes, wedges
1 tbsp olive oil
1 Broccoli head, florets, cooked
75g peas, cooked
40g quinoa, cooked (instructions on pack)
2 carrots, peeled, finely sliced
50g rocket
25g roasted pine nuts
For the dressing:
½ lemon juice
50ml extra virgin oil
15ml balsamic vinegar
Salt and black pepper
Method
1. Put the chicken breast into a bowl and pour over the lemon juice, olive oil and garlic. Leave to marinade in the fridge for 30 minutes.
2. Pre heat the oven to 190c / gas mark 5. Put the potatoes into a roasting tin and coat in olive oil. Season with salt and roast for 20 minutes.
3. In a large bowl mix the cooked broccoli, peas, quinoa, carrots and rocket together. Add the roasted potatoes and pine nuts and mix well.
4. Pre heat the grill and cook the chicken breast for 15 minutes. Once cooked slice the chicken and serve with the warm potato salad.
5. In a small bowl mix the lemon juice, oil and vinegar together, add salt and pepper and whisk. Pour over the salad and chicken and serve immediately.
