Current flyer Quality Foods - Valid from 02.01 to 08.01 - Page nb 1

Products in this flyer

chicken chicken breast oven pot skin oil juice orange juice tomatoe fresh olive bowl cheese slice almond plain breast boneless ground vegetable case water pepper yogurt orange spinach baby spinach cherry

Layering ingredients in a bowl has become a popular way to create a nutritious meal. In this case, you start with a grain (quinoa), add vegetables, cheese and a pulse (chickpeas), and follow with a protein (roasted chicken breast). The bow is served with a tangy orange/yogurt dressing and a gamish of chopped almonds. 2 cup quinoa 3/4 cup + 2 tbsp water 2 cup plain, no-fat yogurt 2 tsp orange juice 1 tsp honey 1/4 to 1/2 tsp dried basil or oregano 1/4 tsp ground cumin Pinch ground cayenne pepper Salt and freshly ground black pepper, to taste 2 boneless skinless chicken breasts 2 tsp olive oil ‘V2 cup canned chickpeas, drained well (see Note) 1 cup packed chopped fresh kale or baby spinach 8 cherry tomatoes, halved 16 thin slices English cucumber 16 cup havarti cheese, cut into small cubes 16 skin-on whole almonds, coarsely chopped 1. Place quinoa and water in a small pot and bring to a boil. Cover, lower heat to medium-low, and cook, undisturbed, 15 minutes, or until quinoa is tender and the water has evaporated. Spoon quinoa into a bowl and cool to room temperature. 2. To make dressing, combine yogurt, juice, honey, basil (or oregano), cumin and cayenne in a small bowl. Season with salt and pepper, cover and refrigerate until needed. 3. Preheat oven to 375 F. Line a baking pan with parchment paper. Set on the chicken breasts. Brush each breast with 1 tsp olive oil; season with salt and pepper. Roast chicken 25 minutes, or until cooked through. Remove chicken from the oven. 4. To make the bowls, divide quinoa between 2 shallow serving bowls. Artfully top quinoa in each bowl with chickpeas, kale (or spinach), tomatoes, cucumbers and cheese. Slice each chicken breast, widthwise. Set a sliced breast in the centre of each bowl. Drizzle each bowl with some of the dressing, sprinkle with almonds and enjoy.