Balsamic Glazed Chicken Breast & Feta & Kale Quinoa

Perfect for the colder months, this immune system boosting dish is tasty and nutritious. Plus, no need to worry if you don't have the exact ingredients. This recipe can use whatever you have in the cupboard!

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Cook: 15 mins


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Firstly, boil a saucepan of water and add your quinoa. Cook according to instructions on packet.
Then, in a small bowl, combine olive oil, balsamic vinegar, chilli flakes, salt, pepper, oregano & honey, then add your chicken breasts to the bowl. Coat your chicken breasts and either leave to marinade or transfer to hob for frying.
Heat non-stick pan/ griddle and fry your chicken breasts for 5 mins each side. Check they are cooked through before removing from heat. Leave to rest a couple mins and then slice up if you’re serving straight away.
Next, mix all salad ingredients together in a large bowl and season to taste. Bingo! You’ve got yourselves the healthiest plate of food you’ve probably ever eaten!

Nutritional Info

Cals – 549
Carbs – 52g
Protein – 38g
Fat – 19g


Serves Serves 3

For The Balsamic Glazed Chicken Breast

  • 3 chicken breasts
  • Tbsp of olive oil
  • 2 tbsp of balsamic vinegar
  • Tbsp of oregano
  • Tsp of chilli flakes
  • Tbsp of honey

For The Feta & Kale Quinoa Salad

  • 200g of quinoa (uncooked)
  • 1 & 1/2 bell peppers - chopped
  • 1/2 a red onion - sliced
  • 4 tbsp of parsley - chopped
  • 50g of cherry tomatoes - chopped
  • 1/2 a cucumber - chopped
  • A few handfuls of kale - steamed
  • 30g of kidney beans
  • 1 red chilli - deseeded and finely chopped
  • 50g of feta - crumbled
  • Tbsp of oregano
  • Tbsp of olive oil
  • Salt & pepper seasoning
  • A squeeze of lemon to garnish

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