Quinoa Salad with Poached Chicken

Place chicken and stock in a medium saucepan. Bring to a very gentle simmer, and cook covered for 10 minutes. Remove from heat and stand for five minutes.

Meanwhile, heat a fry pan over medium heat and toast nuts until just golden. Remove from pan immediately and set aside.

Heat oil, onion, garlic and thyme in the fry pan and cook for a few minutes until beginning to soften. Add quinoa and 1/2 cup of water and simmer, covered for 10 minutes. Add kale and sundried tomatoes and cook for a few more minutes until kale has softened.

Whilst in the pan, toss quinoa with nuts and feta, season and serve topped with sliced chicken.

Energy 1398kj Calories 330cal Protein 27g Fibre 2g Fat 16g Saturated Fat 2g Carbs 22g Sugar