A Spanish-style chicken paella studded with black olives and artichokes and made with superfood quinoa instead of white rice. Quinoa is a great source of omega-3 fatty acids, essential for cardiovascular health.
120g cherry tomatoes
1/2 vegetable stock cube
1 red pepper
1 tbsp oil
2 garlic cloves
2 tsp smoked paprika
2 x 170g free-range chicken breast
30g Belazu naturally-ripened pitted black olives
80g artichoke hearts
Large handful of flat-leaf parsley
Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the half vegetable stock cube in 300ml boiling water.
Finely chop the garlic and thinly slice the red pepper. Halve the cherry tomatoes and artichokes. Cut the lemon in half, keep half for the juice and slice the remaining half into 2 wedges. Roughly chop the parsley leaves.
Cut each chicken breast in half lengthways to make two thin fillets. Place the chicken on a baking tray or ovenproof dish. Season the chicken with sea salt and black pepper, a quarter of the smoked paprika and drizzle with 1/2 tbsp oil. Place the chicken in the oven for 20 mins or until cooked through.
Meanwhile, heat a medium-sized pan on a medium heat with 1/2 tbsp oil and add the garlic for 2 mins. Rinse the quinoa and add to the pan, then add the vegetable stock, red pepper and remaining paprika. Simmer for 10 mins with the lid on.
Remove the lid, stir in the tomatoes, olives, artichokes, half of the parsley and the juice from the half lemon and simmer for a further 5 mins until the quinoa is cooked and the liquid has all been absorbed. Add more boiling water if needed. Season with black pepper.
To serve, spoon the quinoa paella into two warm bowls and top with the chicken. Serve with the lemon wedges and sprinkle over the remaining parsley.
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