Jacqueline Alwill’s Pesto Quinoa w/ Chicken & Broccolini

(Serves 1)

Total: 504 Calories

100g chicken breast (can substitute with tempeh/tofu)
60g cooked quinoa
2 tsp (10g) pesto
3 broccolini stalks, trimmed and blanched
1/2 cup (100g) frozen peas
50g avocado, sliced
1 lemon wedge
Sea salt and black pepper


  1. To Poach the Chicken: Fill a small saucepan with water and bring to the boil, add whole chicken breast, turn off heat, cover and poach for 20 minutes. Once cooked drain and set aside covered.
  2. Toss cooked quinoa with pesto, place in a bowl for serving, cover and set aside to stay warm. Bring a small saucepan of water to the boil, take off heat, add broccolini and blanch for 2-3 minutes, remove broccolini and set aside.
  3. Quickly blanch peas for 1 minute, drain completely and toss with pesto quinoa.
  4. To Serve: Slice chicken and place on top of quinoa with broccolini, avocado and lemon.
  5. Season with sea salt and black pepper.