Nutritious Chargrilled Chermoula Chicken

Nutrition per serve

Ingredients

• 125g quinoa
• 1head broccoli
• 1pcs carrot
• 20g slivered almonds
• 1clove garlic
• 5g chermoula seasoning
• 300g free-range chicken breast fillet
• 1bunch mint
• 1pcs lemon
• 130g natural yoghurt
• 30ml olive oil
• 15ml extra virgin olive oil
• 3ml honey

Method

1. Step 1 — Cook quinoa
   Preheat the oven to 200C, fan-forced. Put the quinoa in a sieve, then rinse well and drain (see cooking tip). Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
2. Step 2 — Roast vegetables and nuts
   Line an oven tray with baking paper. Coarsely chop the broccoli stem, then cut the head into small florets. Halve the carrot lengthwise and slice. Put the vegetables on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 15 mins. Scatter the almonds over the vegetables and roast for a further 3-5 mins until golden.
3. Step 3 — Marinate chicken
   While the vegetables are roasting, crush or finely chop the garlic. Combine the garlic, chermoula seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the marinade and turn to coat.
4. Step 4 — Prep ingredients
   Finely shred the mint leaves, discarding the stems. Finely grate ½ tsp lemon zest, then juice half the lemon. Cut the remaining lemon into wedges. Combine the yoghurt and lemon zest in a bowl and season with salt and pepper.
5. Step 5 — Chargrill chicken
   Heat a chargrill pan over high heat until hot. Reduce the heat to medium-high and cook the chicken for 2-4 mins each side until cooked through. Remove from the pan and rest for 3 mins.
6. Step 6 — Toss salad and serve
   Combine 3 tsp lemon juice*, 1 tbs extra virgin olive oil and ½ tsp honey in a large bowl and season with salt and pepper. Add the quinoa, roast vegetables, almonds and mint and stir to combine. Slice the chicken. Divide the quinoa salad and chicken among plates and drizzle with any resting juices. Serve with the yoghurt and lemon wedges.

Allergens

Almond, Sulphites, Milk