Start this recipe by cooking the rinsed quinoa in a pan of hot water for 12-15 minutes. When cooked rinse under cold water, drain in a sieve and allow to cool down completely. Tip into a medium bowl and add in all the remaining ingredients. Mix together well and chill in the fridge. Next, Season the 2 chicken breasts with salt and pepper and rub in the oil. Mix together the finely chopped rosemary, garlic and lemon zest and sprinkle all over the chicken. Heat a frying pan and cook the chicken on both sides for 5-8 minutes or until cooked through. To serve, spoon the Greek-style quinoa salad into 2 deep salad bowls. Slice the chicken breasts and arrange on the quinoa salad. Garnish with extra herb leaves and serve.
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