Baked Chicken and Bananas with Parsnip and Coriander Quinoa with a Tangy Passionfruit Glaze
Ingredients (2 Servings)
- 2 chicken breasts
- 2 Tbsp olive oil
- l/2 cup quinoa
- 1 large parsnip (cooked in microwave or boiled)
- 1/2 Tbsp chopped coriander
- 1/2 tsp salt
- 1 Tbsp butter
- 3 passionfruit
- 1 Tbsp grated root ginger
- 3 Tbsp castor sugar
- 1 Tbsp white wine vinegar
- 1/2 cup warm water
- 1 large banana
Preheat the oven to 200C.
Remove skin from chicken. Rub chicken with half the oil and ground pepper.
Grill or bake for approximately 7 minutes each side. In a medium-sized saucepan bring to the boil 1 cup of water and quinoa.
Simmer for about 20 minutes or until cooked.
In a food processor, process parsnip and coriander, salt and butter. Stir through quinoa, put aside
reheat just before serving. Remove pulp from the passionfruit. Mix all the glaze ingredients together in a small saucepan. Bring to the boil and simmer for 5 minutes.
Slice the banana lengthwise. Heat the remaining oil in a frying pan, add banana and cook quickly on both sides until golden brown.
To serve: Mould the heated quinoa in a 1/4 cup capacity measure and turn out on to plate. Slice chicken length wise to form thin strips, place on plate, alternating with the banana slices.
Spoon passionfruit glaze over chicken and bananas. Garnish with a sprig of parsley.