Cook the rice and quinoa according to packet instructions. Drain and rinse under cold water and leave to drain completely.
Once the grains have drained and cooled, place in a large bowl along with the beetroot, pistachios, Perfect Italiano Shaved Parmesan and herbs. Season with salt and pepper to taste and then set aside.
Place the chicken breasts in a large plastic zip lock bag. Use a rolling pin or meat mallet to flatten the breasts into an even thickness. Once flattened, remove the chicken from the bag and season with salt and pepper.
Place a grill pan over a medium heat and brush with a little of the olive oil. Add the chicken and cook for 4-5 minutes on each side or until cooked through. Remove from the grill pan and set aside on a plate. Once cooled slightly, slice the chicken breast into thin strips.
Whisk the olive oil, lemon juice and zest in a bowl. Add the dressing and sliced chicken to the grain salad. Season with salt and pepper and toss well to coat all ingredients. Divide the salad between plates and serve.
100g brown rice
100g quinoa, rinsed
3x medium beetroot, precooked, and cut into wedges (found in fresh food aisle of the supermarket)
1/3 cup pistachios, toasted
½ cup Perfect Italiano Shaved Parmesan
¼ cup mint leaves
¼ cup coriander leaves
2 x skinless chicken breasts
1/3 cup extra virgin olive oil, plus 1 tbsp extra to brush grill