Carb-Conscious Moroccan Chicken

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs tomato
• 300g chicken breast fillet
• 10g Moroccan seasoning
• 20g sunflower seeds
• 50g baby spinach leaves
• 23ml olive oil
• 10ml white or red wine vinegar
• 5ml dijon mustard
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Thinly slice the zucchini on an angle. Quarter the tomato. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Roast veggies
   Put the zucchini and tomato (see Make it yours) on the lined tray. Drizzle with 2 tsp olive oil, scatter over half the Moroccan seasoning, season with salt and pepper and toss to coat. Roast for 18-20 mins until the veggies are tender.
3. Step 3 — Marinate chicken
   Meanwhile, combine the remaining Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
4. Step 4 — Cook chicken
   Put the sunflower seeds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Return the pan to medium-high heat. Add the chicken and cook for 2-4 mins each side until browned and cooked through. Remove the chicken from the pan.
5. Step 5 — Toss veggies and serve up
   Coarsely chop the sunflower seeds. Combine 2 tsp olive oil, 2 tsp white wine vinegar, 1 tsp dijon mustard and 1 tsp honey in a large bowl and season with salt and pepper. Add the spinach and roasted zucchini and tomato, then gently toss to combine. Divide the veggie mixture and chicken among plates. Scatter over the sunflower seeds and enjoy!
6. Step 6 — Make it yours
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand – broccoli and beans are good low-carb choices.

Allergens

Sulfit