January 8, 2026

Chicken & quinoa Salad

Ingredients


  • 2 tsp lime rind, finely grated
  • 1 tbsp no-added-salt tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) fresh lime juice
  • 2 (200g each) chicken breast fillets, halved horizontally
  • 2 bunches asparagus, trimmed, sliced
  • 150g (1 cup) frozen baby green peas
  • 150g sugar snap peas, trimmed, sliced
  • 2 tsp olive oil
  • 1 tsp maple syrup
  • 1/2 cup fresh mint leaves, chopped
  • 155g (3/4 cup) tri-coloured quinoa, cooked
  • 1 tbsp sunflower-seed kernels, toasted, to serve





Instructions


Step 1

Combine rind, tomato paste, paprika, chilli, garlic and 2 tbs lime juice in a glass or ceramic dish. Add chicken. Turn to coat. Cover. Place in the fridge for at least 30 minutes to marinate.


Step 2

Place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmering water. Cover. Steam for 2 minutes or until just tender. Refresh under cold running water. Drain. Place in a large bowl.


Step 3

Preheat a chargrill pan or barbecue flat plate over medium-high heat. Spray with oil. Drain chicken. Grill for 2-3 minutes each side or until cooked through. Thinly slice.


Step 4

Combine the oil, maple syrup and remaining lime juice in a bowl. Add the chicken, mint and quinoa to the greens. Add the dressing. Toss to combine. Season. Sprinkle with sunflower seeds.


Nutrition and Cooking Times


Prep time: 50 minutes | Cook time: 20 minutes | Serves: 4


Nutrient Value:  Calories: 273cal | Protein: 30.5g | Fat: 6.1g | Carbohydrates: 25.9g - Sugars 8.2g

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