Quinoa Roasted Chicken with Olive Gremolata

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Quinoa Roasted Chicken with Olive Gremolata

When e-readers were first introduced, I balked.  I loved books.  Physical books.  The pages, the covers, the stacks of them waiting to be read, the shelves filled with books who had all ready given up their adventures.  Holding an e-reader sounded so sterile.

Quinoa Roasted Chicken with Olive Gemolata


But then I got my Kindle and was instantly converted.  It was so light and easy to read.  I could slip it in my purse, I could read late into the night without a light on.  I loved it.  Smitten.

So, when cookbooks started popping up as e-books, I again hesitated.  A cookbook on a tablet?  Where would I write notes?  Where would all the lovely food splatter go?  But then I tried it, and you know what?  It wasn’t half bad.  I had my cookbook easily accessible.  Propped up on my counter it was actually easier to read than a cookbook laying flat.  I’m not completely sold, I still do like my cookbooks in book form, but when my favorite chef in Australia puts out her book as an iBook way before it’s available here in the states, I don’t even blink an eye.

That is how I am bringing you today’s recipe – from Donna Hay’s iBook, Fresh and Light – Donna Hay. It’s a lovely book, filled with gorgeous photos that come alive on my iPad.  As usual, Donna Hay does not disappoint.

This dish was easy, perfect for a weeknight.  The original recipe calls for green beans, but I had broccoli – so broccoli it was.  I omitted the mint and used all parsley just because I wasn’t sure about the broccoli and mint combo.

Quinoa Roasted Chicken with Olive Gremolata

  • 1 1/2 cups white quinoa
  • 2 2/3 cup chicken stock
  • 150 g green beans (about 1/2 pound)
  • 4 chicken breasts filets, trimmed
  • sea salt and black pepper

Olive Gremolata

  • 1 1/2 cups roughly chopped flat leaf parsley
  • 1 cup roughly chopped mint leaves
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 cup chopped black olives
  • 1 tablespoon olive oil

Preheat the oven to 350.  Place the quinoa in an ovenproof baking dish.  Heat the stock until boiling and pour over the quinoa.  Cover and bake for 10 minutes.  Stir the quinoa and top with the green beans and the chicken.  Sprinkle with the salt and pepper, cover tightly and bake for 25-30 more minutes – or until the quinoa is tender and the chicken is cooked through.

While the chicken is cooking, make the olive gremolata.  Mix to combine all of the ingredients.

Divide the chicken and quinoa between serving plates and top with the olive gremolata.

Serves 4


This will be my entry for I Heart Cooking Clubs – Donna Hay!

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  1. says

    It is pretty cool how eBooks have let you access materials from across the globe months sooner than you would have been able to the paper copy! Donna Hay’s cookbook sounds lovely, especially if it’s full of healthy delicious recipes like this!

  2. says

    Looks very appetising. Fresh and light as Donna Hay puts it. I love carrying my iPad every where I go. It’s where I store my books, notes etc. can’t imagine being without it.

  3. says

    That looks like a delicious dish – that it’s quick to make and nutritious too is bonus. But that gremolata looks to be the star; with the black olives, I think it would liven up any dish.

  4. says

    Seeing this olive gremolata just tickles me. Earlier in the week I made a Donna Hay dish for next week’s IHCC w/ gremolata. I didn’t have enough capers, so used some olives instead!

    I like your substitution of broccoli and think I would prefer it to the green beans.

  5. says

    I’m starting to come to the conclusion that I love books in any form. This dish looks like a winner, Pam. I love the salty briny flavors of gremolata.

  6. says

    Ditto on the readers. I love my kindle but I still love my books and cookbooks more. Although I use my ipad and lapop more in the kitchen than anywhere else.

    this chicken looks great. I am just learning to love quinoa and love finding new recipes for it. Thanks for sharing.


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