John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets
- 1 bell pepper(s), yellow
- 1 bell pepper(s), red
- ½ zucchini
- 20 cherry tomatoes
- 2 oranges
- 2 handfuls of lamb’s lettuce
- 10 walnuts
- 1 cup quinoa
- 2 cups water
- 2 garlic cloves
- 1 tbsp lemon juice
- olive oil
- Salt
- pepper
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
lactose-free, gluten-free
Wrap the whole tomatoes in aluminum foil and bake in the oven at 200°C. Meanwhile, finely chop the walnuts and garlic. Add about 1 tablespoon of olive oil and mash with a fork to form a paste. Score the chicken breast fillets and fill them with the walnut paste. Brush with olive oil and fry in a pan at high heat for 2 minutes on each side. Remove from the oven and return to the oven with the tomatoes for another 20-30 minutes. For the last 15 minutes, add the halved, deseeded bell peppers. Dice the zucchini and fry briefly and vigorously in olive oil. Simmer the quinoa with about twice the amount of water for about 15 minutes. Meanwhile, remove the tomatoes from the oven and add the released liquid to the quinoa. At the end, add the zucchini cubes. Season with salt and pepper. For the vinaigrette, mix the juice of one orange, a little lemon juice, 1 tablespoon of olive oil, salt, and pepper. Serve the salad with ¾ of the vinaigrette, tomatoes, and orange segments. Toss the quinoa into the roasted bell pepper halves. Arrange the chicken breast fillets on top. Drizzle with the remaining vinaigrette.
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