Lemon chicken and quinoa lunchbox bowl

Name: Lemon chicken and quinoa lunchbox bowl
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 500g chicken breast fillets; 2 lemons, zested and juiced; 2 tbsp olive oil; 1 tsp dried oregano; 2 garlic cloves, crushed; 200g quinoa; 1 cucumber, diced; 200g cherry tomatoes, halved; 1 tbsp fresh parsley, chopped

Grilled lemon chicken with quinoa, cucumber and tomatoes. It packs well and tastes good cold.

Time30 min
LevelEasy
Costabout £1.88 a head

4 servings

Ingredients

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500 gchicken breast
2lemonszested and juiced
2 tbspolive oil
1 tspdried oregano
2garlic clovescrushed
200 gquinoa
1cucumberdiced
200 gcherry tomatoeshalved
1 tbspfresh parsleychopped

Method

1
Mix half the lemon juice, the zest, 1 tablespoon of the oil, oregano and garlic. Coat the chicken in it and leave for 10 minutes.
10 min
2
Rinse the quinoa and boil it in 400 ml water for 12 minutes, until the little tails pop out. Drain well and leave to steam dry.
12 min
3
Heat a griddle or frying pan until hot. Cook the chicken for 6 minutes each side until golden and cooked through with no pink inside.
12 min
4
Rest the chicken for 5 minutes, then slice.
5
Toss the quinoa with the cucumber, tomatoes, parsley, the rest of the lemon juice and oil.
6
Divide into four boxes and top with the sliced chicken.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.