This healthy salad recipe is packed with fibre and protein. The crunchy quinoa adds a nice pop of texture.
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Step 1.
Heat the oven to 200°C. Put the chicken thighs into a bowl. Finely grate the garlic over the chicken and squeeze in the lemon juice. Add the oregano, drizzle with olive oil and generously season. Mix and set aside.
Step 2.
Tip the quinoa onto a baking tray, drizzle with olive oil and season. Toss together and bake for 15-20 mins. The quinoa will crisp-up as it cools.
Step 3.
Meanwhile, strip the stems off the cavolo nero, tear the leaves into bite-sized chunks and transfer to a bowl. Season with salt and scrunch together until the cavolo nero wilts. Thinly slice the spring onions, drain the cannellini beans and toss both through the cavolo nero.
Step 4.
Add all the dressing ingredients to a blender and blend until smooth. Taste and season.
Step 5.
Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken on both sides (10-15 mins in total) until golden brown and cooked through.
Step 6.
Toss three-quarters of the crispy quinoa through the bean mixture with 2 tbsp of the dressing. Slice the chicken.
Step 7.
Share the salad between meal-prep containers, top with the chicken and drizzle over some more dressing. Sprinkle with the remaining crispy quinoa and parsley leaves. It will keep in the fridge for 3 days.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
FOR THE CHICKEN
8
Boneless Skinless Chicken Thighs
2
Garlic Cloves
½
Lemon
1 tsp
Dried Oregano
Olive Oil
FOR THE SALAD
250 g
Cooked Quinoa
200 g
Cavolo Nero
4
Spring Onions
480 g
Drained Cooked Cannellini Beans
FOR THE DRESSING
4
Spring Onions
1
Garlic Clove
125 g
Pickled Jalapeños
40 ml
Pickled Jalapeño Brine
70 g
Greek Yoghurt
30 g
Fresh Parsley
60 ml
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
FOR THE CHICKEN
8
Boneless Skinless Chicken Thighs
2
Garlic Cloves
½
Lemon
1 tsp
Dried Oregano
Olive Oil
FOR THE SALAD
250 g
Cooked Quinoa
200 g
Cavolo Nero
4
Spring Onions
480 g
Drained Cooked Cannellini Beans
FOR THE DRESSING
4
Spring Onions
1
Garlic Clove
125 g
Pickled Jalapeños
40 ml
Pickled Jalapeño Brine
70 g
Greek Yoghurt
30 g
Fresh Parsley
60 ml
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Put the chicken thighs into a bowl. Finely grate the garlic over the chicken and squeeze in the lemon juice. Add the oregano, drizzle with olive oil and generously season. Mix and set aside.
Step 2.
Tip the quinoa onto a baking tray, drizzle with olive oil and season. Toss together and bake for 15-20 mins. The quinoa will crisp-up as it cools.
Step 3.
Meanwhile, strip the stems off the cavolo nero, tear the leaves into bite-sized chunks and transfer to a bowl. Season with salt and scrunch together until the cavolo nero wilts. Thinly slice the spring onions, drain the cannellini beans and toss both through the cavolo nero.
Step 4.
Add all the dressing ingredients to a blender and blend until smooth. Taste and season.
Step 5.
Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken on both sides (10-15 mins in total) until golden brown and cooked through.
Step 6.
Toss three-quarters of the crispy quinoa through the bean mixture with 2 tbsp of the dressing. Slice the chicken.
Step 7.
Share the salad between meal-prep containers, top with the chicken and drizzle over some more dressing. Sprinkle with the remaining crispy quinoa and parsley leaves. It will keep in the fridge for 3 days.
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