I’m hoping that this fresh and easy dish will help encourage the sun to come out and stay because let’s be honest, it’s time! This recipe has been create for the ovulation stage of the cycle using ingredients that support the liver while there might be excess oestrogen lying around and an added bonus for a quick, speedy turnaround too.
Prep and cook time: 30 mins
Stage of cycle: Ovulation
- 200g Quinoa
- 2 tbsp butter
- 1 garlic clove, roughly chopped
- 5 thyme sprigs
- A handful of flat leaf parsley, roughly chopped
- 600g chicken breast fillets, cut into strips
- 2 tbsp olive oil
- 1 rosemary sprig
- 2 salad tomatoes, chopped into wedges
- 4 large green olives, chopped into slices
- 1/2 red onion, finely sliced
- 5 radishes, finely sliced
- 1/2 cucumber, chopped into chunks
- 100g feta cheese
- A handful of dill, roughly chopped
- 1/2 lemon juice
- Black pepper
- Cook the quinoa as per packet instructions, it’s usually in boiling water for 15 mins. Set aside and leave to cool.
- While the quinoa is cooking, in a small bowl combine the butter, chopped garlic, thyme leaves and parsley. Set aside for later.
- Heat 1 tbsp of the olive oil in a large frying pan. Add the chicken and fry for around 6 minutes on each side, until there’s a lovely golden brown colour on the outside. While the chicken is cooking and using some of the oil from the pan baste the chicken using the rosemary sprig.
- While the chicken is frying, add the tomatoes, olives, red onion, radishes, cucumber and feta cheese to the cooled quinoa.
- Once the chicken is cooked, place onto a plate and melt the garlic and herb butter over the hot chicken. Leave to soak in the flavour while you finish off the salad.
- Add in the remaining olive oil, dill, lemon juice and a good grinding of black pepper to the quinoa salad and combine.
- It’s time to plate up! You can either serve on a big dish and let everyone dive in, or you can pile the plates high individually. The salad is also a great accompaniment to a barbeque.