Poached Chicken with Quinoa and Greens

Looking for a tasty and nutritious dinner that doesn’t require a lot of effort?

Then try out this tasty poached chicken with quinoa and greens dish! Quinoa has been around for a long time, about four thousand years in fact! It was originally used by the Incas who believed this super-seed improved the stamina of thier warriors. Quinoa has recently become popular again and there is good reason for this:

  • It provides almost twice as much fibre as other grains
  • Contains iron
  • Contains lysine (essential for tissue growth and repair)
  • Contains manganese (an antioxidant which helps protect cells from damage by free radicals).

Cue in some hearty poached chicken and a selection of greens and you got yourself a dish that ticks all the right boxes – nutritious, satisfying, full of flavour.


  • 1 chicken breast (free-range and organic if possible)
  • 1 cup of quinoa (rinsed to remove quinoa’s natural coating, called saponin, which can make it taste bitter or soapy)
  • 2 cups of green vegetables (e.g. try this great combination – snow peas, broccoli, spinach, green peas and zucchini)
  • Knob of butter
  • 1/3 cup parsley
  • 1/2 an avocado
  • 1 chilli
  • 1/4 cup of macadamia oil
  • 1 clove of garlic
  • 1/2 fresh lime
  • 1 shallot
  • 3cm cube of ginger (minced)
  • 1 tbsp of honey


  1. Add the chicken breast to a saucepan filled with water and leave to poached on a medium heat
  2. Add the rinsed quinoa to a saucepan with water and bring to the boil
  3. Meanwhile cut the green vegetables up into small pieces, chop the parsley and avacado and set aside
  4. Add the chilli, macadamia oil, garlic, lime, shallot, ginger and honey to a blender and blend until combined into a consistent sauce
  5. Reduce the heat on the quinoa and cook until the grains sprout
  6. Add the knob of butter to a frypan and cook the green vegetables to your liking (I like to keep them nice and crunchy, so I don’t cook them for too long!)
  7. Once the chicken breast is cooked, remove from the saucepan and shred with a fork
  8. Combine the quinoa, chicken and sauce in a bowl and mix well
  9. Serve into two bowls and garnish with fresh parsley and avocado.

Serves 2.