Pesto Chicken with Quinoa and Peach Salad
From ‘The Detox Kitchen Bible’ by Lily Simpson and Rob Hobson
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
Instructions
  1. Preheat the oven to 200oC.
  2. Place the chicken breasts on a baking tray, drizzle with oil, season and roast in the oven for 20 minutes, until cooked through.
  3. Meanwhile, put the quinoa in a saucepan and cover with 3 times its volume of cold water. Bring to the boil, then simmer for about 6-8 minutes until just tender.
  4. Drain and rinse the quinoa and tip it into a mixing bowl. Add the celery, lemon juice, rapeseed oil and salt and pepper and mix together.
  5. Make the pesto by blitzing all of the ingredients in a food processor until it forms a rough paste.
  6. Cut each peach in half around the stone, pull the 2 halves apart and slice each half into bite-sized wedges.
  7. Once the chicken is cooked, cut it into strips and serve with the quinoa salad, peaches and pesto.