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Moroccan chicken with pumpkin quinoa salad
Moroccan chicken with pumpkin quinoa salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Experience bold flavors with Moroccan chicken and pumpkin quinoa salad.
Ingredients:
  • 500g pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 zucchini, cut into 2cm pieces
  • Olive oil spray
  • 100g quinoa
  • 1 (about 200g) RSPCA Approved Chicken Breast Fillet
  • 1 tsp Moroccan seasoning
  • 62.50 ml fresh mint leaves
  • 62.50 ml coriander leaves
  • 1/2 lemon, zested, juiced
Instructions:
  • 1. Preheat the oven to 200C and line a baking tray with parchment paper. 2. Spread out the pumpkin and zucchini on the tray, give them a quick spray of oil, and sprinkle with pepper. 3. Bake for 25-30 minutes, turning them occasionally, until they are tender. 4. Let them cool down before using.
  • In a small saucepan, simmer the quinoa with ¾ cup (185ml) water until tender and the liquid is absorbed. Allow to steam covered for 15 mins before serving.
  • As the quinoa steams, warm a small frying pan over medium-high heat. Season both sides of the chicken with Moroccan seasoning, then mist with oil. Sear for 4-5 minutes on each side until golden and fully cooked. Allow it to rest for 5 minutes, then shred it coarsely.
  • Combine pumpkin, zucchini, quinoa, chicken, mint, and coriander in a bowl. Divide mixture between 2 airtight containers. Sprinkle with lemon zest and drizzle with lemon juice before serving.

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