Poached chicken, Roasted Leek, Sweet Potatoes & Truss tomatoes with Quinoa

(serves 4)

With poached chicken and roasted vegies, you can't really go wrong. This was just a quick last-minute addition to the menu, with a slight adaptation from a previous recipe by adding in the sweet potato to add a bit more substance - can't let anyone leave hungry!

Healthy, tasty, always a crowd-pleaser.

Prep time: 20 min

Cooking time: 40 min (lots of roasting)

Ingredients:
3 pieces Chicken Maryland (approx 1kg)
1 sweet potato
250g cherry truss tomatoes
1 leek
1 C quinoa
3 C water
Olive oil
Salt and Pepper


Dressing:
2 T white wine vinegar
Juice and rind of 1 lime
2 T chopped parsley
Olive oil
Salt and pepper


Method:
1. Preheat the oven to 200ºC.
2. Boil 1.5L of water, and put the chicken in and cook for 10 minutes on medium-high heat. Turn off the heat and let it sit in the broth for 15 minutes. Check it's cooked by cutting through the meat, if the juices run clear then it's done. Otherwise, may need to reheat the broth and cook for another 2-3 minutes. Once it's cooked, put aside to cool.
3. Meanwhile, cut the sweet potato into 1.5cm cubes. Dress in olive oil, salt and pepper and place on a tray. Cook for 20-30 minutes until crisp on the outside, turning occasionally.
4. Cut the stalk of the leek diagonally with approx 1cm thickness. Dress in olive oil, salt and pepper and lay out on the tray. Cook for about 10 minutes, turn and cook for another 5-8 minutes until slightly withered and slightly crisp on the outside.
5. Wash the cherry truss tomatoes, and dress in olive oil, salt and pepper and place on a tray and bake for 5-8 minutes, until the skins are just breaking. 

6. Cook the quinoa in the water for 15 min, or slightly longer until it dries out. Stir frequently in the last 5 min to make sure it doesn't stick to the bottom!
7. Prepare the dressing separately.
8. Once everything is in the oven, shred the chicken into thin slices and dress with salt, pepper and some of the dressing. Mix it through with the quinoa, and the leek and sweet potato and the rest of the dressing as they finish roasting.
9. Serve with the scrumptious truss tomatoes on top!