Name: ROAST CHICKEN QUINOA BOWL
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 250 grams Organic Chicken Thigh or Breast - Skin On; 1.5 teaspoon Moroccan or Portuguese Seasoning; 1/2 teaspoon Garlic Powder; 2 pinches Himalayan Rock Salt and Ground Black Pepper; 150 grams Quinoa - Dry Weight; 300 milliliters Vegetable Stock; 1/2 Medium Broccoli; 1 Large Zucchini; 1 Large Capsicum/Bell Pepper; 50 grams Baby Spinach; 2 tablespoons Olive Oil

Instructions

Preheat oven to 160/320
Roughly chop broccoli, zucchini and bell peppers and place into a bowl
Add 1.5 Tablespoons of olive oil, one teaspoon of seasoning, 1/2 teaspoon of garlic powder and a pinch of salt and pepper and thoroughly coat
On a roasting tray, place two small chicken thighs or two halves of a medium chicken breast (Approximately 125g ea) and rub 1/2 Tablespoon of olive oil, one teaspoon of paprika and a pinch of salt and pepper
Spread veg around the chicken and place tray in the oven for around 30 minutes on 160/320. We highly recommend purchasing a thermometer and testing your chicken to ensure it is 65/130 degrees or more before consuming
15 minutes later, add 300mls of chicken stock into a small pot and bring to a boil. Add 150g dry quinoa and cook for around 12 minutes or until the fluid is absorbed
Remove quinoa and place in a bowl
Remove chicken and veg from the oven. Cut chicken thigh into 1cm thick strips and place with veg on top of the quinoa and serve

ROAST CHICKEN QUINOA BOWL

Ingredients

Instructions

Preheat oven to 160/320

Roughly chop broccoli, zucchini and bell peppers and place into a bowl

Add 1.5 Tablespoons of olive oil, one teaspoon of seasoning, 1/2 teaspoon of garlic powder and a pinch of salt and pepper and thoroughly coat

On a roasting tray, place two small chicken thighs or two halves of a medium chicken breast (Approximately 125g ea) and rub 1/2 Tablespoon of olive oil, one teaspoon of paprika and a pinch of salt and pepper

Spread veg around the chicken and place tray in the oven for around 30 minutes on 160/320. We highly recommend purchasing a thermometer and testing your chicken to ensure it is 65/130 degrees or more before consuming

15 minutes later, add 300mls of chicken stock into a small pot and bring to a boil. Add 150g dry quinoa and cook for around 12 minutes or until the fluid is absorbed

Remove quinoa and place in a bowl

Remove chicken and veg from the oven. Cut chicken thigh into 1cm thick strips and place with veg on top of the quinoa and serve

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