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 |
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1 cup kent pumpkin, diced |
2 small carrots, diced |
2 medium green capsicum, diced |
1 medium zucchini, diced |
1 1⅓ tbsp extra virgin olive oil |
½ cup uncooked quinoa, rinsed |
1 cup water |
1 tsp turmeric |
Skinless chicken breast, diced |
1 tsp extra virgin olive oil |
½ cup canned chickpeas, drained and rinsed |
5 cups baby spinach leaves, washed |
2 2½ tbsp Moroccan spice mix (see below) |
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 |
1 1⅓ Tbsp extra virgin olive oil |
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.
Nutrition Information (per serve) | |
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Energy | 1525 Kj / 364 cal |
Protein | 30.75g |
Carbohydrates | 23.47g |
Sugar | 10.01g |
Total Fat | 14.66g |
Saturated Fat | 2.34g |
Fibre | 9.78g |