Chicken, chickpea and butternut squash salad
SERVES
1
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
CUISINE
COURSE
Main
Method
Mix the ingredients for the Moroccan seasoning in a small bowl.
Place the quinoa and 160ml water in a saucepan over a high heat and bring to the boil, stirring occasionally.
Cover and reduce the heat to low. Simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender.
Set aside to cool. Place the butternut squash in a bowl with a teaspoon of Moroccan seasoning and toss.
Heat the olive oil in a non-stick frying pan over a medium heat.
Add the butternut squash and cook for 3-4 minutes or until all sides are lightly browned, turning occasionally.
Add the chicken and cook for 3-4 minutes until cooked through. Set aside to cool.
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
Mix the ingredients for the Moroccan seasoning in a small bowl.
Place the quinoa and 160ml water in a saucepan over a high heat and bring to the boil, stirring occasionally.
Cover and reduce the heat to low. Simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender.
Set aside to cool. Place the butternut squash in a bowl with a teaspoon of Moroccan seasoning and toss.
Heat the olive oil in a non-stick frying pan over a medium heat.
Add the butternut squash and cook for 3-4 minutes or until all sides are lightly browned, turning occasionally.
Add the chicken and cook for 3-4 minutes until cooked through. Set aside to cool.
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.
