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Method:

  • Sesame seeds
  • Feta cheese
  • Oil 300 ml
  • Chicken breast fillet (cut into thin strips) 1200 g
  • Red Peppers, cut into strips 4 pc
  • Red Onion, cut into quarters 1 pc
  • Lemon (zest and juice) 1 pc
  • Pure honey 15 ml
  • Fine salt 1 Pinch
  • Cucumber , sliced 150 g
  • Cherry tomatoes (rinsed and halved) 150 g
  • Quinoa, prepared as per packet instructions 250 g
  • Parsley (finely chopped) 15 ml
  1. Method:

    • Pre-heat the oven to 180 °C. Spoon the Knorr Professional Chicken Stock Granules in a bowl, add the Knorr Aromat Naturally Tasty and mix with 2 tablespoons of oil. Add the chicken, red pepper, sesame seeds and onion to the bowl and mix well. Marinate the mixture for 10 min. Place on a oven tray and bake for 15 min.

    • Mix the lemon zest and juice. Add the honey, salt, 3 tablespoons of oil and the Robertsons Veggie Seasoning, whisk well.

    • Add a tablespoon of dressing to the cucumber and tomato, then mix the leftover dressing with the cold quinoa.

    • Spoon the quinoa onto a large plate. Spoon the cucumber and tomato on top and then the oven-baked chicken mixture. Top the salad with the feta cheese and parsley.