500g boneless skinless chicken thighs (I used chicken breast as they're a leaner cut), cut into small pieces
2 bunches asparagus, ends trimmed
2 tablespoons olive oil
3/4 cup quinoa (measured uncooked), cooked
1/4 cup sundried tomatoes, drained and chopped
1/4 cup basil pesto
1 cup cherry tomatoes (medley colour), halved
1. Prepare quinoa. (1.5 cup boiling water and quinoa in a saucepan. Put lid on and bring to boil then drop to a simmer for 10mins until all water soaked up).
2, While quinoa cooking, heat frypan on medium heat and add olive oil. Add chicken, pinch of salt (optional) and sundried tomatoes and cook 5-10mins until chicken cooked. Transfer chicken and sundried tomatoes to a plate leaving oils in pan.
3. Put asparagus in pan and cook 5-10 mins until desired tenderness. Transfer cooked asparagus to a plate.
4. Put chicken in pan and sundried tomato back into pan and add pesto and cooked quinoa. Once warm, add cherry tomatoes to pan and stir to combine. Leave on heat for a minute or two then take off heat.
5. Enjoy! :)
Amanda is a registered personal trainer and certified boxing instructor who specialises in fitness for women. Her goal is to inspire women of all ages to enjoy living an active, healthy life!
As a Mum of two active young kids and owner of Perth-based personal training company She’s a Knockout, Amanda is dedicated to empowering women to be fit, strong and confident in themselves.