Cheesy Chicken with Quinoa Salad

Lunch

Ingredients

2 chicken fillet

8 cherry tomatoes

10 g mozzarella cheese grated

1 tsp parmesan cheese grated

1 garlic cloves

2 tsp rapeseed oil

1 sprinkle dried oregano

90 g quinoa

1 handful mixed leaves

8 cherry tomatoes

5 slices cucumber

0.5 bell pepper

0.5 red onion

Directions

1. Preheat oven to 200°C (fan 180°C/gas mark 6).
2. Add 1 tsp of oil and chopped tomatoes into a pot over medium heat.
3. Add the crushed garlic and cook for about 1 minute.
4. Bring sauce to a simmer Cook for a further 8 – 10 minutes until sauce thickens.
5. Toss the chicken with remaining rapeseed oil and oregano in a bowl.
6. Put the chicken in an oven proof baking dish and cover with foil.
7. Cook for 20 minutes approx until chicken is cooked through.
8. In the meantime cook quinoa as per package instructions.
9. Place chicken on a plate, top with mozzarella and place tomato mixture on top.
10. Sprinkle the grated parmesan on top and serve with side salad (mixed salad leaves, tomatoes, cucumber, pepper and onion) and quinoa.

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