Try something new with this Moroccan infused chicken served with a pumpkin quinoa salad.
- Preheat oven to 200C. Line a baking tray with baking paper. Scatter the pumpkin and zucchini over the prepared tray. Lightly spray with oil spray. Season with pepper. Bake, turning occasionally, for 25-30 mins or until tender. Set aside to cool.
- Meanwhile, place the quinoa in a small saucepan with ¾ cup (185ml) water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 15 mins to steam.
- While the quinoa is steaming, heat a small frying pan over medium-high heat. Sprinkle both sides of chicken with Moroccan seasoning. Spray with oil. Cook for 4-5 mins each side or until golden brown and cooked through. Set aside for 5 mins to rest. Coarsely shred.
- Place the pumpkin, zucchini, quinoa, chicken, mint and coriander in a bowl and toss to combine. Divide evenly between 2 airtight containers. Serve sprinkled with lemon zest and drizzled with lemon juice.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set