CHICKEN1tblsp Tbsp chermoula spice mix
120g mixed sprouts
DRESSING1 tsp seeded mustard
1 Place spices, salt and pepper in a bowl and stir until combined. Add chicken and toss to coat. Cover and refrigerate for one hour.
2 Place quinoa and water in a medium saucepan and bring to the boil. Cover and simmer for 10 minutes or until liquid has been absorbed.
3 Heat a chargrill or frying pan until hot, drizzle chicken with oil and cook for 5 minutes each side or until cooked through.4 Place quinoa, parsley, lemon zest, avocado, pomegranate, mixed leaves and sprouts in a large bowl and toss to combine.
Quantity per servingENERGY 1315kJ
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