Poached Chicken on Oven Roasted Vegetable Quinoa Salad

Chicken and roasted vegetable quinoa salad

I love the nutty taste of roasted cauliflower and am always looking for a way to incorporate it into my meals. The glucosinolates in cauliflower are said to activate the body’s detoxification system and can help ward off cancers and other inflammatory diseases by assisting in neutralizing damaging toxins. Cauliflower is low in calories and high in fiber and provides a source of B vitamins, phosphorous and potassium.

Parts of this meal can be prepared in advance so all you would need to do would be to poach the chicken. I often cook up a big batch of quinoa and roast up a whole bunch of veggies then use them in a variety of recipes, this makes eating healthy during a busy week much simpler.

Ingredients (serves 2 with leftovers)

  • 1 whole skinless chicken breast
  • Chicken or vegetable stock
  • 1/2 head Cauliflower, chopped into chunks
  • 1 Eggplant, diced
  • 2 large Portobello mushrooms (slice after roasted)
  • 1/2 butternut squash, peeled and diced
  • Fresh basil
  • 1 Lemon
  • White wine vinegar
  • Honey
  • Olive oil
  • Chili powder
  • Tomato pepper puree ingredients


Prepare the tomato pepper puree (see link above, can be done in advance).

Meanwhile, chop the vegetables then arrange the eggplant, cauliflower and uncut mushrooms on a lined baking sheet with a drizzle of olive oil, salt and pepper. Place the butternut squash pieces on a separate tray and sprinkle with chili powder, a little oil and salt and pepper. Bake vegetables until soft and golden.

In a medium-sized pot bring enough stock to boil to immerse the chicken breast. Once water is boiling add in the chicken then turn off heat, cover and allow chicken to poach in the broth for 25 minutes. This will keep the meat tender and juicy. Cook quinoa according to directions.

In a small bowl or jar whisk together a splash of white wine vinegar, olive oil, a squeeze of lemon juice and honey to taste.

Dice the raosted mushrooms then toss all the vegetables in with the cooked quinoa. Remove the chicken from the broth and slice. Drizzle a little of the vinaigrette over the quinoa salad and add in a generous amount of freshly shredded basil. Arrange the quinoa salad on a plate, top with some slices of chicken then pour a generous amount of the prepared puree over the top of the chicken breast. Great for lunch or dinner!


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