Zesty Moroccan Chicken & Roast Vegetable Salad with Quinoa

Name: Zesty Moroccan Chicken & Roast Vegetable Salad with Quinoa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup butternut pumpkin, diced; 2 medium carrots, diced; 2 small red capsicum, diced; 2 small zucchini, diced; Tbsp extra virgin olive oil; ½ cup quinoa, rinsed; 1 cup water; 1 tsp turmeric; Skinless chicken breast, diced; 1 tsp extra virgin olive oil; 1 cup canned chickpeas, drained and rinsed; Tbsp Moroccan spice mix (see below); 5 cups baby spinach leaves, washed; Moroccan spice mix:; 5 tsp ground nutmeg; 5 tsp ground cumin; 5 tsp ground coriander; 2½ tsp allspice; 2½ tsp ground ginger; 1¼ tsp black pepper; 1¼ tsp cinnamon; Dressing:; 1 tsp. smoked paprika*; 1 orange, zest and juice; Tbsp extra virgin olive oil

Zesty Moroccan chicken and roast vegetable salad with quinoa

Serves: 4

Prep: 15 minutes

Cook: 45 minutes

Stack Cup

This zesty chicken is both healthy and delicious!! This chicken is tender, succulent and packed full of flavour, it will quickly become a family favourite.

Make the spice mix in a jar or sealable container as it makes enough to save for later.

ingredients
1 cup butternut pumpkin, diced 115 g 4.1 oz
2 medium carrots, diced 150 g 5.3 oz
2 small red capsicum, diced 500 g 17.6 oz
2 small zucchini, diced 350 g 12.3 oz
1 1⅓ Tbsp extra virgin olive oil 18 g 0.6 oz
½ cup quinoa, rinsed 50 g 1.8 oz
1 cup water 250 g 8.8 oz
1 tsp turmeric 2 g 0.07 oz
Skinless chicken breast, diced 400 g 14.1 oz
1 tsp extra virgin olive oil 5 g 0.2 oz
1 cup canned chickpeas, drained and rinsed 168 g 5.9 oz
2 2½ Tbsp Moroccan spice mix (see below) 20 g 0.7 oz
5 cups baby spinach leaves, washed 250 g 8.8 oz
Moroccan spice mix:
5 tsp ground nutmeg 10 g 0.4 oz
5 tsp ground cumin 10 g 0.4 oz
5 tsp ground coriander 10 g 0.4 oz
2½ tsp allspice 5 g 0.2 oz
2½ tsp ground ginger 5 g 0.2 oz
1¼ tsp black pepper 2 g 0.07 oz
1¼ tsp cinnamon 2 g 0.07 oz
Dressing:
1 tsp. smoked paprika* 2 g 0.07 oz
1 orange, zest and juice
1 1⅓ Tbsp extra virgin olive oil 18 g 0.6 oz

Method

Preheat oven to 200°C/392°F and line a large baking tray with baking paper.
Place diced vegetables on baking tray and drizzle with extra virgin olive oil (season with cracked black pepper if desired) then bake in oven for 30 minutes or until vegetables are soft and golden.
Meanwhile, add water and turmeric to dry quinoa and cook in a saucepan on a low-moderate heat for 12-15 minutes, stirring occasionally. Cover and stand for a further 5 minutes and then fluff quinoa with a fork.
Meanwhile, heat 1 tsp. oil in a large sauté pan or pot and cook chicken until lightly browned. Add 1 Tbsp Moroccan spice mix and chickpeas and cook for a further 2-3 minutes until fragrant. Combine orange juice, orange zest, smoked paprika and olive oil in a small jug, set aside.
Add roasted vegetables, quinoa and baby spinach leaves to the cooked chicken and stir until spinach leaves wilt slightly. Add salad dressing and stir to combine.

Hints

Use microwaveable quinoa or brown rice to save time!
Make a large batch of Moroccan spice mix in advance and keep on hand in an airtight container in your pantry.

Nutrition Information (per serve)
Energy	2059 Kj / 492 cal
Protein	33.80g
Carbohydrates	45.20g
Sugar	18.60g
Total Fat	19.00g
Saturated Fat	3.50g
Fibre	12.60g

Recipes

Zesty Moroccan Chicken & Roast Vegetable Salad with Quinoa

Method

Hints