Jamie Oliver Inspired Chicken, Quinoa, Pea and Charred Asparagus

I was lucky enough to received Jamie Oliver's Superfood cookbook this week and as I'm currently on a bit of health kick, I couldn't wait to try out some recipes. Me being me though I like to put my own twist on things. Ive changed couscous for quinoa and brown rice to keep the recipe gluten free. I've also added some spices to the chicken.

Ingredients (serves 2)

250g Asparagus - Thinner the better
150g Peas
Quinoa and Brown Rice ( I actually bought the 250g Merchant Gourmet pouch)
1 lemon
20g Flaked Almonds
2 Chicken breasts (I use organic)
Olive Oil
1/2 tsp Cumin
Sprinkle of Turmeric
2 Heaped teaspoons of Sun- dried Tomato paste
2 tbsp Natural Yoghurt ( I used Rachels Organic)
Fresh mint (optional)


Method

- Mix the yoghurt and sundried tomato paste and half the lemon juice together.
- Trim the ends off the asparagus and place dry into the base of a non stick frying pan and cook until
  slightly charred. Turn occasionally. Remove from pan and place to one side.
- Place the flaked almonds into the pan and cook until they start to take on some colour. Remove and
  place to one side.
- Place the chicken breasts on a chopping board and use a rolling pin to bash the chicken flat.
- Sprinkle the chicken with sea salt, pepper, Cumin and Turmeric
- Place in the pan and cook for approx 10 mins until golden and cooked through. Turn every couple
  of minutes.
- Heat the peas.
- Return the asparagus to the pan to reheat.
- Heat the Quinoa and Rice pack and mix together with the peas and lemon juice.
- To serve - place a helping of the Sundried yoghurt mix on the plate. Add the chicken breast, spoon
  the quinoa and pea mix and add the flaked almonds. Sprinkle with fresh mint to serve.....

If serving as gluten free then please check all the ingredients you are using on the packaging to make sure there is no hidden gluten.

Enjoy

Louise x