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Arriving home after a big day of work and cooking for 1, 2 or 10 can be exhausting, the key is to keep it simple, delicious and nourishing (of course…). Simplicity and nutrition comes from just a few ingredients on hand in the fridge and freezer and the delicious factor coming from their combination. If you keep these ingredients in the kitchen you’ve a winner meal ticking all the nutrient boxes – protein, carbs, fats, green goodness offering antioxidants, vitamins and minerals to boot.


Chicken breast

Frozen peas


Pesto (can be frozen too if you don’t use an entire pot before its shelf life is up)






Sea salt and pepper

There may even be a few items left over for the following day and a different way to use them too…  A couple of ways to use up leftover vegetables:

1. Blanch peas and smash with pesto and avocado, a drizzle of lemon and serve with eggs

2. Top toasted sourdough bread with pesto, avocado, broccolini, lemon, sea salt and black pepper

But for now, let’s dive into one of the quickest, easiest, delicious and heart warming meals going around town.


Serves 1

180-200g chicken breast 

1/2 cup quinoa, rinsed

2 tablespoons pesto

1/2 bunch broccolini, trimmed

1/2 cup frozen or fresh peas

1/2 avocado, sliced

1/2 lemon

sea salt and black pepper

To poach the chickenFill a small saucepan with water and bring to the boil, add whole chicken breast, turn off heat, cover and poach for 20 minutes. Once cooked drain and set aside covered.

To make the quinoacombine quinoa and 1 cup water in a small saucepan, bring to the boil, cover and reduce to simmer for 12-15 minutes. The quinoa is cooked when the ‘tails’ of the quinoa begin to show. Once cooked toss with pesto, place in a bowl for serving, cover and set aside to stay warm.

To cook the vegetablesbring a small saucepan of water to the boil, take off heat, add broccolini and blanch for 2-3 minutes, remove broccolini and set aside. Quickly blanch peas for 1 minute, drain completely and toss with pesto quinoa.

To serve slice chicken and place on top of quinoa with broccolini, avocado and lemon. Season with sea salt and black pepper.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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