Thank you to the lovely Danielle from our Boot Camp and Yoga who has sent through some of her favourite recipes that are delicious, healthy and easy to make.
We will be posting these over the next couple of weeks so stay tuned!
Danielle says that this poached chicken recipe is a good one to make for multiple people for lunch, because it is really easy and you can take it on a picnic as it travels well and tastes good cold.
Enjoy!
Ingredients:
1 cup (200g) quinoa
1 1/2 cups (375ml) gluten-free chicken stock
4 x 170g chicken breast fillets
2 tablespoons extra virgin olive oil
1/4 cup (35g) pepitas (pumpkin seeds)
1 tbs lemon juice
1/3 cup homemade basil pesto
1 bunch broccolini, trimmed, blanched
Method;
Place quinoa and stock in a saucepan over medium heat. Bring to the boil, then cover and simmer for 15 minutes until tender. Remove from heat and stand, covered, for 5 minutes, then fluff with a fork.
Meanwhile, place chicken in a pan of simmering, salted water. Simmer gently for 5 minutes, then remove from heat, cover and stand for 15-20 minutes until cooked through. Remove from the liquid.
Heat 1 tablespoon oil in a small pan over high heat; add pepitas, then cook, stirring, for 1-2 minutes until golden.
Shred the chicken and toss in a large bowl with lemon juice and remaining 1 tablespoon oil. Season, then add the remaining ingredients and toss to combine. Transfer to a platter and serve.
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