Meal prep but cafe style chicken pesto quinoa salad – plenty of flavour and nutrition. Fresh ingredients from @harrisfarmmarkets prepared well make for not only time saving hacks during the week, but $ saving too. Of course you could go out for lunch but prepping a lunch solution into containers like this and having them ready to simply throw together, whilst still creating an outstanding cafe style meal at home or in the office is where it’s at.
PSA: the @harrisfarmmarkets Pesto is a standout – I can hand on heart say it’s the best store bought pesto I’ve eaten. And, if we don’t get through it all within a few days I freeze it and bring it out for another time – easy!
*This is a partnered post with Harris Farm Markets, all thoughts and opinions expressed are the author’s own.
RECIPE:
MEAL PREP PESTO CHICKEN ROCKET QUINOA SALAD
Serves 4
480g chicken breast, sliced lengthways
3 tbsp extra virgin olive oil
2 tsp dried oregano
⅔ cup quinoa grain, rinsed and drained
320g zucchini, cut into 2cm chunks
200g punnet cherry / Solanto tomatoes, halved
8 cups 60g rocket leaves
½ cup pickled red onion or store bought caramelised onion
⅓ cup Harris Farm Markets Pesto
3 tbsp white wine vinegar
60g grated parmesan cheese
Sea salt and black pepper
Garlic Sourdough Croutons:
200g sourdough bread, cut into 2cm chunks
¼ cup extra virgin olive oil
1 ½ tsp garlic powder
Prepare the chicken first. Once sliced lengthways, tenderise with a meat tenderiser or rolling pin until about 1cm thick. Place in a container with 2 tbsp extra virgin olive oil, dried oregano, a pinch of salt and pepper, toss to coat, then marinate for at least 20 minutes (or overnight).
Cook the quinoa with a 1:2 ratio of water. Bring to boil, reduce to simmer and cook uncovered for 10-15 minutes, then fluff with a fork, set aside to cool and transfer to a container.
Make the garlic sourdough croutons by tossing the bread with garlic powder, extra virgin olive oil and a good pinch of salt. Heat a large frypan on medium heat and cook the croutons for 8-10 minutes, turning throughout to prevent burning. Keep an eye on them whilst cooking. Once toasted, transfer to a plate and allow to cool completely.
Heat a large grill pan on medium to high heat. Toss the zucchini pieces with 1tbsp extra virgin olive oil, then place on a grill pan and cook each side for 2-3 minutes until golden. Transfer to a plate and wipe the grill clean.
Cook the chicken for approximately 2-3 minutes on each side. Transfer to a plate or container to allow it to rest. Once rested, slice the chicken into thin pieces to serve as you need.
Suggest if you are using these ingredients over a few days then build the salad each day to prevent a soggy salad. To serve 1 person, build the salad by adding 2 cups of rocket to the mixing bowl, with ¼ portion each of the zucchini, sliced chicken, tomatoes, red onion, croutons and ½ cup cooked quinoa per person. Mix pesto with the vinegar and pour ¼ over the portion in the bowl. Toss, pop onto a serving plate and finish with parmesan cheese and a big grind of black pepper.
