Olly Foster diet plan

Chermoula Chicken and Quinoa Salad

A deeply-flavoured, delicious chicken salad which requires a bit of complicated prep – but it will be worth it in the end!


  • 2 x ATHLEAT skinless, deboned chicken breasts
  • large handful flat leaf parsley leaves (15g)
  • large handful coriander leaves (10g)
  • 2 cloves garlic, peeled
  • 3 TB lemon juice
  • 2 TB olive oil
  • 2 tsp ground cumin
  • 100g mixed quinoa, rinsed
  • 2 cups baby spinach leaves
  • 1 tomato, sliced
  • salt and freshly ground black pepper
  • zest of ½ lemon zest


  1. Place the chicken breasts between two sheets of parchment paper and pound with a mallet until thinner (but even in thickness).
  2. Place the parsley, coriander, garlic, lemon juice, olive oil and cumin into a mini food processor and blitz well.
  3. Cover the chicken with this marinade and place in the fridge overnight.
  4. When ready to cook, preheat the oven to 200°C.
  5. Place a long piece of foil into a roasting tray and place the marinated chicken on top. Close the foil in on itself creating a secure ‘parcel’. Bake in the oven for 20-25 min.
  6. In the meantime, cook the quinoa according to packet instructions.
  7. Assemble the salad by plating up the cooked quinoa, baby spinach leaves and sliced tomato.
  8. When the chicken is done, carefully remove from the foil parcel and slice into thinner strips. Add the chicken to the salad (drizzling over any chicken / marinade juices from the foil parcel) and finely grate over lemon zest. Season with salt and freshly ground black pepper.



Calories Per Serving

463 kcal

Macros Per Serving


17.4 g

of which saturates

2.5 g


29.5 g

of which sugars

5.5 g


0 g


43 g