Warm Chicken with Quinoa, Pomegranate and Sprouts
Warm Chicken with Quinoa, Pomegranate and Sprouts
Serves:
4-6 Serves

Ingredients

  • CHICKEN
  • 1tblsp Tbsp chermoula spice mix
  • ½ tsp turmeric powder
  • ¼ tsp chilli powder
  • Salt and pepper
  • 4 chicken thigh fillets, trimmed of fat
  • 1 Tbsp olive oil
  • Quinoa salad
  • 1 cup quinoa
  • 2 cups water
  • ½ cup chopped parsley
  • Zest of 1 lemon
  • 1 avocado, sliced
  • 1 pomegranate, seeded
  • 2 cups mixed lettuce leaves – beetroot, mizuna, rocket and spinach
  • 120g mixed sprouts
  • DRESSING
  • 1 tsp seeded mustard
  • Juice of 1 lemon
  • 50ml extra virgin olive oil
  • 1 tsp dulse flakes
  • Salt and pepper
  1. Method
  2. Notes

  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.
  5. Whisk dressing, pour over salad. Serve topped with sliced chicken.

NUTRITIONAL INFO

Quantity per serving

ENERGY 1315kJ
PROTEIN 26.8g
FAT – TOTAL 25g
SATURATED FAT 5.2kg
CARBOHYDRATES 46.8g
SUGARS 6g
SODIUM 116mg

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