If you’re looking for a meal that is quick, easy, light, fresh, summery, and of course healthy, then this is it!! It looks delicious, it tastes delicious and you can whip it up in under 30 minutes – perfection!!
Pesto Chicken with Quinoa and Peach Salad
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
Preheat the oven to 200oC.
Place the chicken breasts on a baking tray, drizzle with oil, season and roast in the oven for 20 minutes, until cooked through.
Meanwhile, put the quinoa in a saucepan and cover with 3 times its volume of cold water. Bring to the boil, then simmer for about 6-8 minutes until just tender.
Drain and rinse the quinoa and tip it into a mixing bowl. Add the celery, lemon juice, rapeseed oil and salt and pepper and mix together.
Make the pesto by blitzing all of the ingredients in a food processor until it forms a rough paste.
Cut each peach in half around the stone, pull the 2 halves apart and slice each half into bite-sized wedges.
Once the chicken is cooked, cut it into strips and serve with the quinoa salad, peaches and pesto.