Solo: Coriander Quinoa Chicken

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Solo: Coriander Quinoa Chicken

Coriander chicken & quinoa served with roast aubergine, butternut & red onion, topped with feta.

Ingredients to serve 1

  • ¼ x lemon – zest & cut into wedges
  • ¼ x butternut
  • ½ x aubergine – slice into halfmoons (2-3mm)
  • ¼ x red onion – slice into wedges (1cm)
  • ½ tsp x cumin seeds
  • ½ tsp x ground coriander
  • ¼ cup x rainbow quinoa
  • 1½ x chicken breasts
  • ½ tsp x dried coriander
  • ¼ tsp x chillli flakes (optional)
  • 1 tbsp x white wine
  • 25g x Fairview feta – crumble
  • 3g x mint – tear leaves
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)
  • cling wrap (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Cut into wedges.

Step 3

Roast veggies: Deseed and slice the butternut into halfmoons (2-3mm) Place the butternut, and red onion separately on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle over the cumin seeds and ground coriander, then mix, arrange in a single layer and roast for 20 minutes until golden. After 5 minutes of cooking, place the aubergine separately on the tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast 15 minutes until golden and cooked.

Step 4

Quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (½ cup) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed.

Step 5

Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper and sprinkle with the dried coriander and chilli flakes (as little or as much as you like). Place a pan on medium-high heat with a knob of butter. When hot, add the chicken and cook for 3-4 minutes a side until golden and cooked through. In the last 1-2 minutes of cooking, add the white wine to deglaze the pan and let it reduce by more than half. Add a squeeze of lemon juice from one wedge.

Step 6

Serve by adding a drizzle of olive oil to the quinoa and top with the roast veg, crumbled feta and torn mint. Serve the chicken on the side with the lemon wedges.

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