Zesty Moroccan Chicken & Roast Vegetable Salad with Quinoa

Zesty Moroccan chicken and roast vegetable salad with quinoa
Serves: 4
Prep: 15 minutes
Cook: 45 minutes

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.

 
ingredients

1 cup butternut pumpkin, diced

115 g 4.1 oz

2 medium carrots, diced

150 g 5.3 oz

2 small red capsicum, diced

500 g 17.6 oz

2 small zucchini, diced

350 g 12.3 oz

1⅓  Tbsp extra virgin olive oil

18 g 0.6 oz

½ cup quinoa, rinsed

50 g 1.8 oz

1 cup water

250 g 8.8 oz

1 tsp turmeric

2 g 0.07 oz

Skinless chicken breast, diced

400 g 14.1 oz

1 tsp extra virgin olive oil

5 g 0.2 oz

1 cup canned chickpeas, drained and rinsed

168 g 5.9 oz

2½  Tbsp Moroccan spice mix (see below)

20 g 0.7 oz

5 cups baby spinach leaves, washed

250 g 8.8 oz

Moroccan spice mix:

5 tsp ground nutmeg

10 g 0.4 oz

5 tsp ground cumin

10 g 0.4 oz

5 tsp ground coriander

10 g 0.4 oz

2½ tsp allspice

5 g 0.2 oz

2½ tsp ground ginger

5 g 0.2 oz

1¼ tsp black pepper

2 g 0.07 oz

1¼ tsp cinnamon

2 g 0.07 oz

Dressing:

1 tsp. smoked paprika*

2 g 0.07 oz

1 orange, zest and juice

1⅓  Tbsp extra virgin olive oil

18 g 0.6 oz

Method

  1. Preheat oven to 200°C/392°F and line a large baking tray with baking paper. 

  2. 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. 

  3. 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. 

  4. Meanwhile, heat 1 tsp. oil in a large sauté pan or pot and cook chicken until lightly browned. Add 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.

  5. 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.    


Hints

  • Use microwaveable quinoa or brown rice to save time!  
  • Make a large batch of Moroccan spice mix in advance and keep on hand in an airtight container in your pantry. 

Nutrition Information (per serve)
Energy 2059 Kj / 492 cal
Protein 33.80g
Carbohydrates 45.20g
Sugar 18.60g
Total Fat 19.00g
Saturated Fat 3.50g
Fibre 12.60g
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