Summer Chicken Breast with Nectarine Salsa and Quinoa
Summer Chicken Breast with Nectarine Salsa and Quinoa
Ingrediënten
- 250 gram chicken breast (cubed or whole fillets)
- 400 gram zucchini (cubed or ribbons)
- 100 gram quinoa (uncooked weight for 50 grams per person)
- 2 ripe nectarines, diced small
- 1 red onion, finely chopped
- 1 tablespoon fresh mint, finely chopped
- Juice of half a lime
- Salt and pepper to taste
Bereidingswijze
Cook the quinoa
Rinse the quinoa thoroughly under cold running water. Cook the quinoa in plenty of water according to the package directions, drain and let steam briefly.
Make the salsa
Combine the nectarine cubes in a bowl with the finely chopped red onion, the fresh mint and the lime juice. Season with a pinch of salt and set aside to let the flavors meld.
Pan-fry the chicken and vegetables
Heat the olive oil in a skillet or grill pan. Cook the chicken breast over medium-high heat until golden brown and cooked through. Add the zucchini cubes halfway through and cook until tender-crisp. Season with salt and pepper.
To serve
Divide the cooked quinoa between two plates. Spoon the chicken and zucchini on top and finish by generously spooning the fresh nectarine salsa over the dish.
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