Quinoa with pesto chicken

This was a recipe that I came up with on a day when I really needed comfort food but I didn’t want to succumb to temptation and order my drop- out favourite: pizza. This is a healthy, filling meal rather than a pure carbs- and- fat option, because that was what I really needed. Containing skin-benefiting chicken and alfalfa sprouts in addition to the quinoa, it’s rich in protein and in dietary fibre, helping to retain a feeling of fullness and control blood-sugar levels, and thereby avoiding energy slumps and sugar cravings. SERVES 2 640 CALS PER SERVING 160g quinoa 1 tsp extra virgin olive oil 2 skinless and boneless chicken breasts, cut into 2cm pieces 3 tbsp good-quality fresh pesto (either shop-bought or see my pine nut pesto on page 43) 2 handfuls of rocket 50g buffalo mozzarella, torn into pieces 15g Parmesan cheese 2 tsp flaxseeds handful of alfalfa sprouts 1 tsp flaxseed oil, to serve ● Place the quinoa in a saucepan and pour in 320ml of water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until it is tender and all the water has been absorbed. Remove from the heat and set aside, covered with a lid to keep warm. ● Heat the oil in a large, deep-sided saucepan and add the chicken. Cook over a medium heat for 12-15 minutes, stirring frequently, until golden in colour and cooked through. Add the pesto to the pan and stir in to coat the chicken pieces. ● Add the pesto chicken to the cooked quinoa, followed by the rocket and mozzarella, and stir to combine. Grate over the Parmesan and scatter over the flaxseeds and alfalfa sprouts before drizzling with the flaxseed oil and serving.