4 x 150g chicken breast fillets
2 tblsps lemon and herb dukkah
1 tblsp olive oil
Lemon wedges, to serve
QUINOA & BEETROOT SALAD
1 cup white grain quinoa 2 tblsps olive oil 1 tblsp lemon juice 250g packet fresh whole beetroot, cut into wedges 200g punnet grape tomatoes, halved 100g feta, crumbled 60g wild rocket leaves, washed 1 To make salad, rinse quinoa under cold water. Drain.
Place in a medium saucepan with 2 cups water. Bring to boil. Gently boil, stirring occasionally, for 10 to 12 minutes, or until water is absorbed. Transfer to a large bowl. 2 Whisk oil and juice in a small jug. Add to quinoa. Stir to combine.
Set aside. 3 Meanwhile, trim excess fat from chicken. Toss chicken in combined dukkah and oil to evenly coat. 4 Heat a large, lightly oiled frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until golden. Reduce heat to low.
Cover with lid. Cook for a further 5 to 6 minutes, turning halfway, or until cooked through. Remove. Cover loosely with foil, for 5 minutes. 5 Gently stir beetroot, tomatoes, feta and rocket through quinoa. Serve with chicken and lemon wedgesDukkah-crusted Chicken Salad With Roast Beetroot And Feta Recipe.