• 150g Greek yogurt
  • 28g basil
  • 460g chicken breast, cut into chunky strips
  • 240g quinoa
  • 2 tbsp olive oil
  • 2 courgettes, cut into thin strips
  • 1 tbsp extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 avocado, cubed
  • 50g almonds, chopped


  1. 1

    Put the yogurt in a food processor with half the basil. Blitz to a smooth paste and season with black pepper. Put the chicken breasts in a shallow container and add the basil yogurt. Stir to coat and leave to marinate in the fridge for 30 minutes. 

  2. 2

    Cook the quinoa according to the instructions on the packet. Leave to cool. Meanwhile, heat 1 tbsp olive oil in a grill pan. Grill the courgette slices for a couple of minutes each side and set aside to cool. 

  3. 3

    Add the remaining olive oil to a large frying pan and fry the chicken slices for 8-10 minutes, or until golden and cooked through, turning once in between. Leave to rest.

  4. 4

    Mix the extra virgin oil with the lemon zest and juice and season to taste. Toss the dressing through the quinoa, along with the avocado, grilled courgettes and the remaining basil. Divide between 4 bowls. Top each quinoa bowl with the chicken and almonds.

Nutritional Details

Each serving provides
  • Energy 2483kj 593kcal 30%
  • Fat 29.0g 41%
  • Saturates 6.0g 30%
  • Sugars 7.8g 9%
  • Salt 0.33g 6%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

36.2g carbohydrate 9.1g fibre 42.6g protein

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