Chicken, chickpea and butternut squash salad

Recipe by:

This aromatic salad is ideal for dining ‘al desko’. It is delicious and is packed with goodness. Its high protein and fibre content will keep you feeling energized all day. A great time-saving tip is to use packets of quinoa cooked in advance

Chicken, chickpea and butternut squash salad

SERVES

1

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

35

MINUTES

CUISINE

COURSE

Main

Method

  1. Mix the ingredients for the Moroccan seasoning in a small bowl.

  2. Place the quinoa and 160ml water in a saucepan over a high heat and bring to the boil, stirring occasionally.

  3. Cover and reduce the heat to low. Simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender.

  4. Set aside to cool. Place the butternut squash in a bowl with a teaspoon of Moroccan seasoning and toss.

  5. Heat the olive oil in a non-stick frying pan over a medium heat.

  6. Add the butternut squash and cook for 3-4 minutes or until all sides are lightly browned, turning occasionally.

  7. Add the chicken and cook for 3-4 minutes until cooked through. Set aside to cool.

  8. To serve, place the pumpkin, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl. Season with salt and pepper. Toss gently to combine.

Ingredients

  • 60g quinoa

  • 60g butternut squash, peeled and cut into chunks

  • 100g chicken breast fillet, sliced

  • 40g tinned chickpeas, drained and rinsed

  • 4 spring onions, thinly sliced

  • handful fresh coriander, roughly chopped

  • 1 lime, juiced and ½ zest

  • 8 cherry tomatoes, quartered, to garnish

  • salt

  • pepper

  • For the seasoning:

  • ¼ tsp cayenne pepper

  • ¼ tsp ground cinnamon

  • ¼tsp ground cumin

  • ¼ tsp ground coriander

  • ¼ tsp smoked paprika

  • 1 tsp sea salt

  • ½ garlic clove, crushed

  • juice of ½ lime

Method

  1. Mix the ingredients for the Moroccan seasoning in a small bowl.

  2. Place the quinoa and 160ml water in a saucepan over a high heat and bring to the boil, stirring occasionally.

  3. Cover and reduce the heat to low. Simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender.

  4. Set aside to cool. Place the butternut squash in a bowl with a teaspoon of Moroccan seasoning and toss.

  5. Heat the olive oil in a non-stick frying pan over a medium heat.

  6. Add the butternut squash and cook for 3-4 minutes or until all sides are lightly browned, turning occasionally.

  7. Add the chicken and cook for 3-4 minutes until cooked through. Set aside to cool.

  8. To serve, place the pumpkin, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl. Season with salt and pepper. Toss gently to combine.